A) Corm shape and size B) Leaf color C) Soil type D) Rootlet length
A) The underground stem B) The flower C) The root D) The leaf
A) Brittle and crumbly B) Slimy and watery C) Soft and mushy D) Firm and dense
A) Green B) Blue C) Red D) Brown
A) No, only skin color matters B) Only if the skin is damaged C) Only if the corm is immature D) Yes, it is a key identifier
A) Orange B) Purple C) White D) Pink
A) Water content B) Growth stages C) Nutrient content D) Disease presence
A) The level of calcium oxalate crystals B) The fiber content C) The starch content D) The sugar content
A) It causes a burning sensation B) It makes it easier to digest C) It makes it sweeter D) It increases the shelf life
A) Eating raw B) Fermentation C) Extensive cooking D) Light steaming
A) Manihot esculenta B) Colocasia esculenta C) Ipomoea batatas D) Solanum tuberosum
A) Flat B) Heart-shaped C) Round D) Elongated
A) 'Eddoe' B) 'Okinawan Purple' C) 'Yautia' D) 'Dasheen'
A) For medicinal purposes B) For making poi C) As a vegetable D) For animal feed
A) Cold and dry B) Warm and moist C) Hot and dry D) Cold and moist
A) Increases nutrient absorption B) Prevents root rot C) Reduces acridity D) Encourages faster growth
A) Taproot B) Aerial C) Fibrous D) Tuberous
A) The top of the taro used for planting B) The young leaves C) The taro flower D) The mature corm
A) The flower B) The roots C) The leaves D) The stem
A) Using cormels B) Using leaf cuttings C) Using stem cuttings D) Using seeds
A) The taro flower buds B) The mature leaves C) Small side shoots on the corm D) The main root system
A) Soil composition B) Leaf size C) Flower color D) Corm diameter
A) Iron B) Fiber C) Calcium D) Vitamin D
A) New leaf growth B) Flowering C) Yellowing leaves D) Bright green leaves
A) A taro harvesting tool B) A taro fertilizer C) A traditional Hawaiian dish made from taro D) A type of taro disease
A) Cooked Rice B) Mashed Potato C) Mashed Taro D) Mashed Sweet Potato
A) Smaller, more rounded corms B) Flat, disc-shaped corms C) Heart-shaped corms D) Large, elongated corms
A) Potatoes B) Yams C) Taro D) Sweet Potatoes
A) Boiling with baking soda B) Refrigerating for several hours C) Drying in the sun D) Soaking in salt water
A) Leaf shape B) Flower size C) Acridity level D) Rootlet number |