A) Leaf color B) Corm shape and size C) Rootlet length D) Soil type
A) The root B) The flower C) The leaf D) The underground stem
A) Brittle and crumbly B) Firm and dense C) Soft and mushy D) Slimy and watery
A) Green B) Brown C) Red D) Blue
A) Yes, it is a key identifier B) Only if the skin is damaged C) No, only skin color matters D) Only if the corm is immature
A) Pink B) Orange C) Purple D) White
A) Water content B) Nutrient content C) Growth stages D) Disease presence
A) The level of calcium oxalate crystals B) The fiber content C) The starch content D) The sugar content
A) It makes it sweeter B) It causes a burning sensation C) It increases the shelf life D) It makes it easier to digest
A) Eating raw B) Extensive cooking C) Light steaming D) Fermentation
A) Ipomoea batatas B) Solanum tuberosum C) Manihot esculenta D) Colocasia esculenta
A) Flat B) Round C) Elongated D) Heart-shaped
A) 'Eddoe' B) 'Okinawan Purple' C) 'Yautia' D) 'Dasheen'
A) As a vegetable B) For making poi C) For animal feed D) For medicinal purposes
A) Cold and moist B) Hot and dry C) Warm and moist D) Cold and dry
A) Reduces acridity B) Prevents root rot C) Increases nutrient absorption D) Encourages faster growth
A) Taproot B) Fibrous C) Tuberous D) Aerial
A) The top of the taro used for planting B) The mature corm C) The young leaves D) The taro flower
A) The leaves B) The flower C) The stem D) The roots
A) Using leaf cuttings B) Using cormels C) Using seeds D) Using stem cuttings
A) The main root system B) The taro flower buds C) Small side shoots on the corm D) The mature leaves
A) Leaf size B) Soil composition C) Flower color D) Corm diameter
A) Fiber B) Calcium C) Iron D) Vitamin D
A) New leaf growth B) Bright green leaves C) Flowering D) Yellowing leaves
A) A type of taro disease B) A taro fertilizer C) A traditional Hawaiian dish made from taro D) A taro harvesting tool
A) Mashed Taro B) Mashed Potato C) Mashed Sweet Potato D) Cooked Rice
A) Smaller, more rounded corms B) Large, elongated corms C) Heart-shaped corms D) Flat, disc-shaped corms
A) Taro B) Yams C) Potatoes D) Sweet Potatoes
A) Drying in the sun B) Boiling with baking soda C) Soaking in salt water D) Refrigerating for several hours
A) Rootlet number B) Flower size C) Leaf shape D) Acridity level |