‘Geumsilchal’ is a Proso millet (Panicum miliaceum L.) variety developed and registered by the Department of Southern Area Crop Science, NICS, RDA, in 2014. This variety was developed through pure line selection from K131247. ‘Geumsilchal’ was an erect type medium-maturing variety. Its growing period was 104 days when it was seeded on May 15, and 94 days when it was seeded on July 15 in Milyang, Korea. The culm length of ‘Geumsilchal’ was about 123 cm, which was 13 cm longer than that of the standard variety ‘Hwanggeumgijang’. ‘Geumsilchal’ was tolerant to lodging in the field because of its wide column width and erect plant type. The panicle type was droopy and its length was about 23 cm. Seed grain and dehusked grains were yellow, and the endosperm characteristic was glutinous. The yield potential of ‘Geumsilchal’ was about 2.41 ton ha^-1 in regional yield trials from 2013 to 2014 and was 27% higher than that of the standard variety ‘Hwanggeumgijang’ (Variety registration No. 6247).

‘Daname’ is a foxtail millet(Setaria italica Beauv.) variety developed and registered by Department of Southern Area Crop Science, NICS, RDA in 2014. This variety which collected from IT252182 was developed through pure line selection. ‘Daname’ is a early-maturing variety having 100 days of growth period from seeding to harvesting in Milyang of Korea. The culm length is about 97 cm which is 20cm shorter culm length than standard variety ‘Hwanggeumjo’, and it showed tolerant to lodging in field. The panicle shape is a cylindrical and the length is about 19cm. According to the grain, seed color and dehusked grain colors are orange and yellow and endosperm characteristic is non-glutinous. The yield performance of this variety was about 3.81 t ha^-1 in local adaptability test from 2013 to 2014 and it showed similar with standard variety ‘Hwanggeumjo’. As the addition amount of ‘Daname’ in rice increased from 0% to 30% and 100%, the antioxidant ability of ‘Daname’ added rice and hardness/stickiness balances were increased. But we could not find out the difference of hardness/stickiness balances between 0%and 10% addition. So, 10% addition amount was concluded to increase antioxidant ability regardless eating quality of cooked rice. (Variety registration No. 6243)