Q1. The leading state in black pepper production in India is?

1. Kerala
2. Karnataka
3. Maharashtra
4. West Bengal

ANSWER: A. Kerala

• Explanation: Kerala is the leading state in black pepper production. Kerala continues to lead the country in black pepper production, accounting for 96 percent of total acreage and 97 percent of total production. In 1950-51, India’s black pepper acreage grew from 0.8 lakh hectares to 1.95 lakh hectares in 2009-10. Similarly, from 2009-10 to 2011-12, output climbed from 20,500 to 51,200 tonnes, owing to high black pepper prices in both the local and foreign markets.

READ MORE – Food Science & Technology Quiz (07-12-2021)

Q2. Spices that are irradiated, reheated with ethylene oxide are prohibited under?

1. ISD guidelines
2. ASIA specification
3. Japanese sanitation law
4. All of the above

ANSWER: C. Japanese sanitation law

• Explanation – Extraneous matter, moisture content, total ash, acid insoluble ash, and other chemical properties are all specified by the ISO for most spices. Britain and Canada have developed their own standards based on the ISO. The Japanese Sanitation Law prohibits the use of irradiated, warmed with ethylene oxide, or aflatoxin-contaminated spices.

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Q3. To avoid mold infestation and rancidity some spices need to be stored at a low temperature of about?

1. 0.5℃
2. 2-5℃
3. 10-15℃
4. 0℃

ANSWER – B. 2-5℃

• Explanation: To avoid mold infestation (capsicum peppers), color degradation (paprika), and rancidity, some spices must be stored at low temperatures of around 2-5°C (in high fixed oil seeds, such as sesame seeds). Refrigeration reduces microbiological development and helps retain the volatile oil flavor and fragrance, freshness, and hygienic quality. Spices that are whole have a longer shelf life than ground spices.

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Q4. Method of propagation followed in clove is?

1. Trench method
2. Inarching on seedling
3. Grafting
4. Rhizomes

ANSWER: B. Inarching on seedling

• Explanation: Clove is grown commercially from seeds that are sown shortly after harvest. Seeds should be harvested from the fruits of healthy mother plants that demonstrate ideal traits. By soaking the fruits in water and peeling the skin off, the seeds may be removed.

READ MORE – Food Science & Technology Quiz (07-11-2021)

Q5. The volatile oil content of different spices varies from?

1. 0.1-0.5%
2. 1-8%
3. 0.1-18%
4. 11-15%

ANSWER: C. 0.1-18%

• Explanation – Simply said, volatile oils are the oils found in practically all entire spices, including the leaf, seed, stem, root, and bark. These oils can include hundreds of chemical components, which when mixed together give spices their distinct smells and aromas. Different spices have a broad range of volatile oil concentration. It might range between 0.1 percent and 18 percent.

READ MORE – Food Science & Technology Quiz (06-01-2022)

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