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