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Question 1 of 6
1. Question
Infection by the fungus Aspergillus flavus is the primary source of aflatoxin in groundnut.
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Question 2 of 6
2. Question
Minimizing Aspergillus flavus infection in the field will reduce aflatoxin accumulation in the harvested crop. Which one of the following DOES NOT help to reduce Aspergillus infection?
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Question 3 of 6
3. Question
Harvesting on time is important to controlling A. flavus spread. What is a good way to assess whether a crop is mature?
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Question 4 of 6
4. Question
What moisture content should groundnuts achieve to reduce/eliminate Aspergillus infection?
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Question 5 of 6
5. Question
Which of the following prevents groundnut pods from drying quickly?
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Question 6 of 6
6. Question
Aspergillus can infect groundnut during storage. What are the two key conditions to reduce infection in storage?
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