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