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