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