In 2022, Jindami was developed as an early maturing mealy sweet potato variety. It was derived from a cross between Dahomi (IT309420) with early maturity and Jinyulmi (IT327287) with early maturity and good palatability. The storage roots of Jindami have a light-purple skin, yellow flesh, and a reverse-ovate shape. When steamed, Jindami storage roots exhibit a mealy texture and are tenderer than those of the check variety, Jinyulmi. The sugar content of steamed Jindami storage roots was 25.4 mg/100 g on a dry weight basis, which was 6.0% higher than that of Jinyulmi. The marketable yield of Jindami storage roots was 28.6 t/ha in the early-season production, which was 19.2% higher than that of Jinyulmi with high yield in the early-season production. Jindami is resistant to root-knot nematode and Fusarium wilt. Jindami is expected to contribute to an increased income for sweet potato-growers as it has good palatability and can be shipped at a time when the market price is high owing to its high yield in the early-season production.

‘Aram’ is a high-quality, medium-late maturing rice variety adapted to the Gyeongnam province. It was developed through a cross between, ‘Yeonghojinmi,’ a good quality cultivar, and ‘Saenuri,’ a disease-resistant cultivar, in 2016. Anther culture was used for developing ‘Aram’. Its average heading date was August 16, which is 2 days later than that of the check cultivar, ‘Nampyeong’. The culm length of ‘Aram’ was 82.3 cm, and it had 17 panicles per hill. The ratio of ripened grain was 85%, which was 3% higher than that of ‘Nampyeong’. ‘Aram’ shows resistance to bacterial blight and rice stripe virus and moderate resistance to bakanae disease. However, it is susceptible to the K3a race of bacterial blight, other viral diseases, and plant-hoppers. ‘Aram’ has strong resistance to viviparous germination (4.9%) before harvest, and it shows strong resistance against field lodging. ‘Aram’ has a milling ratio of 74.6%; in addition, it has a high head-rice ratio and Toyo value. In the sensory test of cooked rice, ‘Aram’ had better scores for grain appearance, texture, and other items, compared to that for the check cultivar, ‘Nampyeong’. Therefore, ‘Aram’ could be used as a raw material for brand rice in Gyeongnam province because of its improved production stability and high quality (Registration No. 9628).