A) Brassicaceae B) Poaceae C) Leguminosae (Fabaceae) D) Solanaceae
A) In tree canopies B) On vines C) Underground D) On branches
A) Corm B) Stolon C) Gynophore D) Rhizome
A) Spanish B) Runner C) Valencia D) Virginia
A) Spanish B) Valencia C) Virginia D) Runner
A) Spanish B) Virginia C) Valencia D) Runner
A) Large kernels B) Small, rounded kernels C) Elongated kernels D) Red skin color
A) Pest infestation level B) Peanut quality C) Rainfall amount D) Soil composition
A) A type of mycotoxin B) A type of fertilizer C) A type of peanut disease D) A type of pesticide
A) Kernel count per pod B) Shell characteristics C) Root depth D) Kernel size
A) 4-5 months B) 8-9 months C) 12 months D) 1-2 months
A) Silt B) Gravel C) Clay D) Sandy loam
A) Candy B) Snacking C) Peanut butter D) Oil production
A) Animal feed B) Roasted peanuts C) Candy D) Snacking
A) Adding sugar B) Removing the skin C) Adding salt D) Roasting
A) Aflatoxin contamination B) Citrus greening C) Stem rot D) Leaf spot
A) Irrigation B) Tillage C) Inversion D) Cultivation
A) The stem B) The root C) The kernel D) The outer shell
A) Color B) Disease resistance C) Size D) Growing location
A) Human consumption B) Construction materials C) Furniture production D) Animal feed
A) Around 25% B) Below 10% C) Around 15% D) Around 20%
A) Very large kernel size B) Uniform kernel size C) Irregular shaped kernels D) Small kernel size
A) To prevent soilborne diseases B) To increase yield of the next crop C) To reduce watering needs D) To improve peanut flavor
A) Phosphorus B) Calcium C) Nitrogen D) Potassium
A) Solvent extraction B) Density measurement C) Visual inspection D) Taste test
A) Leaf growth B) Stem strength C) Flower production D) Pod formation
A) Tractor and plow B) Sower and mower C) Harvester and baler D) Inverter and combine
A) Peanut Oil B) Peanut Butter C) Peanut Flour D) Boiled peanuts
A) Florida B) Georgia C) Alabama D) Texas
A) Zea mays B) Oryza sativa C) Glycine max D) Arachis hypogaea |