Genetic diversity and phylogenetic relationships among five cultivated Capsicum species were assessed using both mor-phological characters and DNA finger-printing patterns. Based on the clustering analysis using morphological characters withineach species

A new soy sauce and soy paste soybean variety, “Jinmi” was developed from the cross between HS12 (Jangyeobkong/Hwangkeumkong) and Mallikong by the soybean breeding team of the National Honam Agricultural Experiment Station in 2001. The preliminary, advanc