A) Shell color and texture B) Tree height and age C) Leaf shape and size D) Size and kernel quality
A) Color B) Damage C) Moisture content D) Shell thickness
A) Shell hardness B) Kernel piece size and shape C) Tree variety D) Nut oil content
A) Premium grade B) Lower grade C) Higher grade D) Suitable for processing
A) Insect damage B) Bright kernel color C) High oil content D) Uniform size
A) Moderate moisture content B) High moisture content C) Low moisture content D) Variable moisture content
A) Microscopes B) Sieves C) Scales D) Calipers
A) Light golden B) Pale green C) Reddish hue D) Dark brown
A) Oxidation of oils B) High sugar content C) Excess protein D) Presence of fungi
A) By price and demand B) By size and density C) By variety and origin D) By color and aroma
A) Kernel with shell attached B) Kernel with a strong aroma C) Kernel with high oil content D) Kernel free from defects
A) International standards B) Personal preferences C) Local weather patterns D) Soil composition
A) Enhance flavor B) Reduce moisture content C) Increase oil content D) Improve shell color
A) It floats in water B) It sinks in water C) It has a rough texture D) It has a dark shell
A) Amount of oil extracted from the kernel B) Number of nuts recovered after processing C) Time it takes to crack the nut D) Percentage of kernel weight to whole nut weight
A) Cool and dry B) Dark environment C) Airtight containers D) Warm and humid
A) X-ray scanning B) Weigh and measure C) Crack and visually inspect D) Smell and taste
A) A cracked kernel B) An intact kernel C) A kernel piece D) A kernel with shell attached
A) Reduces grade and value B) Enhances flavor C) Indicates freshness D) Increases oil content
A) To attract tourists B) To preserve the environment C) To maximize profits D) To avoid legal issues
A) Lack of ventilation B) Excessive sunlight C) High moisture content D) Low oil content
A) Kernel with half oil B) Kernel broken in half C) Kernel with half shell D) Kernel with half color
A) Handheld calipers B) Manual sieves C) Optical sorters D) Kitchen scales
A) Affects product quality B) Affects leaf color C) Affects tree health D) Affects shell thickness
A) Shell thickness and color B) Tree height and age C) Kernel size and flavor D) Leaf shape and size
A) No rancid odor B) No cracks or blemishes C) No moisture content D) No debris or contaminants
A) Pasteurization B) Germination C) Hydration D) Fermentation
A) Grade B) Weight C) Farmer's name D) Origin
A) Kernel development B) Tree height C) Leaf density D) Shell color
A) Baking B) Hammering C) Mechanical crackers D) Freezing |