‘Joweon’ is an early-maturing rice cultivar developed by the Gyeongsangnam-do Agricultural Research and Extension Services in 2020. It was developed from a cross made in the summer of 2015 between ‘Jopyeong,’ an early-maturing and high-yielding cultivar with early heading, and ‘Haedamssal,’ a cultivar with good eating quality and resistance to rice blast and rice stripe virus. Among the doubled haploid lines, ‘KR15-ACP71’ was selected for its early maturity, resistance to leaf blast, bacterial blight, and rice stripe virus, semi-erect plant type, and good brown rice appearance quality. Following preliminary and replicated yield trials, the line was designated as ‘Gyeongnam 1.’ Based on the results of three years of local adaptability tests, the line was named ‘Joweon’ by the Variety Selection Committee of Gyeongsangnam-do Agricultural Research and Extension Services. The culm length of ‘Joweon’ was 64 cm, which was shorter than that of ‘Jopyeong.’ The percentage of ripened grains was 84.5%, which was higher than that of ‘Jopyeong.’ Its lodging index was lower than that of ‘Jopyeong,’ indicating improved lodging resistance. The milled rice yield of ‘Joweon’ was 516 kg/10a under early cultivation and 485 kg/10a under late cultivation, corresponding to 98% of ‘Jopyeong’ and 107% of ‘Geumo,’ respectively. In addition, neither white nor white-belly kernels were observed and the head rice rate was as high as 87%. Therefore, ‘Joweon’ is a high-quality, early maturing rice cultivar suitable for early-season cultivation and cropping systems following winter open-field horticultural crops (Registration No. 10561, April 2, 2025).

‘Dawonmi’ was developed in 2023 as a high-yielding, mealy-textured sweetpotato cultivar for starch processing. It was derived from a cross between ‘Beniharuka’ (IT309504) and ‘Jinyulmi’ (IT309420). The storage roots had pink skin, white flesh, and a cylindrical shape. ‘Dawonmi’ is resistant to Fusarium wilt and moderately resistant to root-knot nematode. When steamed, ‘Dawonmi’ exhibits a drier and more mealy texture than the check cultivar ‘Jinyulmi.’ The free sugar content of steamed roots was 22.4 g/100 g (dry weight basis), which was slightly lower than that of ‘Jinyulmi.’ In starch pasting properties, ‘Dawonmi’ showed a higher peak viscosity (284.3 RVU), lower breakdown viscosity (114.4 RVU), and lower consistency (53.9 RVU) than ‘Jinyulmi,’ along with a higher gelatinization onset temperature (79.7℃), indicating greater thermal and structural stability of the starch. Under normal-season cultivation, the average marketable root weight of ‘Dawonmi’ was 237.1 g, with 3.2 marketable roots per plant. The marketable root yield was 37.1 MT/ha, which was 54.6% higher than that of ‘Jinyulmi,’ and the starch yield reached 13.7 MT/ha, representing a 125% increase. These results suggest that ‘Dawonmi’ possesses high yield potential and favorable starch characteristics, making it suitable for starch-processing applications.