“Matnami” is a new sweetpotato variety developed by Mokpo Experiment Station, National Institute of Crop Science (NICS), RDA in 2006, for table use and food processing. This variety was selected from the cross between “Hongmi” and MI9510-12 in 1999. Seedling and line selections were performed from 2000 to 2002. Preliminary and advanced yield trials were carried out from 2003 to 2004. The regional yield trials were conducted at six locations from 2005 to 2006. “Matnami” has cordate leaf, green with purple vine and petiole, elliptic storage root, red skin and yellow flesh color of storage root. The average yield of storage root was 27.0 ton/ha in the regional yield trials, which was 11% higher than that of Yulmi variety. Number of storage roots over 50 gram per plant was 2.6. The average weight of one storage root was 173 gram. This variety is also resistant to fusarium wilt and nematode. In addition, steamed “Matnami” has higher polyphenol contents as 3.3 mg/g dw and higher biological activitiesas, which improve the bioactivity in human. The total sugar content was higher, thereby, sweeter than “Yulmi”. It shows lower (68.6℃) initial temperature of starch gelatinization and slower retrogradation process than “Yulmi”.

Sweetpotato tips are known to be very useful parts as a vegetable because of their high nutritive values and great biomass yield. This study was carried out to select a variety that is suitable to the tips of sweetpotatoes as vegetables. Twenty-two varieties were planted in polyethylene (PE) houses and upland field. The tips were cropped, tested and their tips' external characteristics, quantity, sweetness, toughness and taste were likewise tested. This research found that the external characteristics of the sweetpotato tips were mostly colored green or greenish purple and the leaves were of heart shape. When it comes to texture, the crops from the PE houses presented softer sense than those from the upland field, and due to the blanching, the degree of hardness was reduced by 60 percent. The varieties that presented soft texture after blanching were Yulmi, Geonmi, Hwangmi, Sinchunmi, M301, Eunmi, Juhwangmi, Singeonmi and Gogeonmi. The sweetness, which gives a great influence to the taste, was found to be 3.8 Brix°％ on the average for raw tips of sweetpotatoes cropped in P.E. houses, lower than the crops from the upland field which yielded 4.6 Brix°％. By varieties, those that were commonly high in both P.E. houses and upland field crops were three kinds - Geonmi, Sincheonmi and Juhwangmi. The yield derived was on the average 150 tons/ha, which was considerably high yield, compared to the greens like the Korean leeks, which were repeatedly cropped once planted, like the tips. The investigation into the external appearances, texture, sweetness and acceptability found that the varieties that are suitable for sweetpotato tips production are Yulmi, Geonmi, Hwangmi, Yeonmi, Chinmi and Juhwangmi.

Happymi is a new sweetpotato variety developed from Mokpo Experiment Station, National Institute of Crop Science(NICS), RDA in 2004, which was for the raw eating and processing. This variety was selected from the cross between Chinmi andMA 3 in 1996, seed

Biomi is a new sweetpotato variety developed from Mokpo Eeperiment Station, National Honam Agricultura iment Station (NHAES), RDA in 2003, which was for the utilization as feed and food for storage root ofhigh moisture content andfast fleshed up. This var

Yeonhwangmi is a new sweetpotato cultivar developed by Mokpo Experiment Station, National Institute of Crop Science (NICS), RDA in 2005, for table use and food processing. This variety was selected from the crossing between Mokpo 25 and Yulmi in 1997, Sel

Healthymi is a new sweetpotato variety developed from Mokpo Experiment Station, National Institute of Crop Science(NICS), RDA in 2003, which was for the utilization as food and starch. This variety was selected from the cross between Seonmi and MI9001-12

A new soy sauce and soy paste soybean cultivar, “Hojang” was developed from the cross between HS12 (Jangyeobkong/Hwangkeumkong) and Suwon153 by the soybean breeding laboratory of the National Honam Agricultural Experiment Station (NHAES) in 2002. The prel

A new sprout-soybean variety, “Dagi” was developed from the cross between Namhaekong and D70-6545 by the soybean breeding laboratory of the National Honam Agricultural Experiment Station (NHAES) in 2002. The preliminary, advanced, and regional yield trial

A new soybean variety, “Sunam” was developed from the cross between Kosuzu and Bukwangkong by soybean breeding laboratory of the National Honam Agricultural Experiment Station (NHAES) in 2002. The preliminary, advanced, and regional yield trials for evalu

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