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