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