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