A) Rosaceae (Rose) B) Poaceae (Grass) C) Arecaceae (Palm) D) Fabaceae (Legume)
A) Aggregate Fruit B) Drupe C) Berry D) Pome
A) Endocarp B) Kernel C) Exocarp D) Mesocarp
A) Mesocarp B) Endosperm C) Epicarp D) Exocarp
A) Coconut Extract B) Coconut Milk C) Coconut Cream D) Liquid Endosperm
A) Mesocarp B) Endocarp C) Exocarp D) Pericarp
A) Fruit Size B) Palm Height C) Root Depth D) Husk Color
A) Small Fruit Size B) Early Maturity C) Late Maturity D) Dwarf Size
A) Large Fruit Size B) Greater Salt Tolerance C) Late Maturity D) Early Maturity
A) Dwarf B) Tall C) All types are equally susceptible D) Hybrid
A) Brown B) Yellow C) Green D) Red
A) Fecundity B) Productivity C) Yield D) Harvest
A) Maturity B) Sunlight Exposure C) Fertilizer Use D) Soil Type
A) Lethal Yellowing B) Apple Scab C) Potato Blight D) Citrus Canker
A) Aphids B) Termites C) Coconut Mite D) Grasshoppers
A) Uncertain, possibly Indo-Pacific B) North America C) South America D) Africa
A) Extraction B) De-kerneling C) De-husking D) De-shelling
A) Temperate B) Tropical C) Alpine D) Arid
A) Peat B) Clay C) Sandy Loam D) Silt
A) Small Size B) Thick Husk C) Large Kernel D) Sweet Water
A) Animal Feed B) Fertilizer C) Coconut Oil Production D) Direct Consumption
A) Oil extracted without high heat/chemicals B) Oil from dwarf coconuts C) Oil stored in glass bottles D) Oil from young coconuts
A) Coconut Sugar B) Maple Syrup C) Coconut Milk D) Coconut Flour
A) Sugar Content B) Processing Method C) Fat Content D) Source of Coconuts
A) Water B) Kernel C) Husk Fibers D) Shell
A) Using machinery B) By hand or using a pole C) Through natural shedding D) By shaking the tree
A) Vitamin A B) Potassium C) Iron D) Calcium
A) 100-120 years B) 40-50 years C) 20-30 years D) 60-80 years
A) A visual defect B) A specific variety C) Germination pores D) The area where it attaches to the palm
A) Replanting B) Afforestation C) Cultivation D) Harvesting |