A new soybean [Glycine max (L.) Merr.] cultivar, ‘Dadrim,’ was developed by the National Institute of Crop and Food Science (NICS). ‘Dadrim’ is characterized by its superior suitability for tofu processing and high adaptability to mechanized cultivation. This cultivar ‘Milyang374’ was developed using the pedigree method from an artificial cross made in 2012 between ‘Milyang231’ and ‘Chamol.’ Its agronomic characteristics and production stability were verified through regional adaptation trials conducted over three years (2020- 2022). ‘Dadrim’ exhibits a determinate growth habit, white flowers, and spherical seeds with a yellow seed coat and yellow hilum. It is a large-seeded variety with a 100-seed weight of 30.9 g. As a late-maturing variety, it reaches maturity around October 22. Despite a relatively short plant height, it features a high first pod height of 16 cm, making it advantageous for mechanical harvesting. ‘Dadrim’ is resistant to bacterial pustule and soybean mosaic virus and possesses excellent lodging resistance. Notably, ‘Dadrim’ demonstrates a high tofu yield of 283%, which is 67% points higher than ‘Daewonkong’. The resulting tofu has a soft texture, making it suitable for soft and silken tofu. It also received high preference scores for taste and texture in sensory evaluations. ‘Dadrim’ yielded 3.37 tons/ha, an 8% increase compared to ‘Daewonkong.’ This new variety is expected to increase farm income and advance the domestic tofu industry (Registration No. 10461).

The soybean cultivar, ‘Jangpung’, is adaptable for mechanized harvest with fewer branches and a higher first pod height. ‘Jangpung’ was developed through a pedigree method involving a cross between ‘Shingi’ and ‘SS03102-B-B-3S-21-4’ cultivars from 2010-2021. The promising line, ‘YS2243-B-B-35-1-1-1’, was selected and designated as ‘Milyang361’, whereafter it was tested in regional yield trials (RYT) for three years from 2019-2021. Its performance and stability were approved after the RYT and thereafter released as ‘Jangpung’. It has a determinate growth habit, purple flowers, grey pubescence, yellow seed coat, yellow hilum, spherical seed shape, and large seeds (28.2 g/100 seeds). ‘Jangpung’ is a late-maturing cultivar; its flowering and maturing dates were 9 August and 22 October, respectively. ‘Jangpung’ exhibited resistance to bacterial pustule and soybean mosaic virus, as well as tolerance to lodging and shattering resistance, as confirmed through genetic validation using the marker, qPDH-KS. Considering its higher first pod height, lodging and shattering tolerance, and disease resistance, the soybean cultivar, ‘Jangpung’, might assist soybean producers in achieving high adaptability for mechanization and paddy field cultivation (Registration number: 9972).

‘Cheongja5’ is a black seed coat soybean cultivar developed from crossing ‘Milyang181’ and ‘YS1886 (Cheongdu1/Tanbaguro)’ in 2007. Promising lines were selected using the pedigree method from F₃ to F₅. The preliminary and advanced yield trials were conducted in 2013 and 2014, respectively. Regional yield trials (RYT) were conducted in seven regions from 2015 to 2017. ‘Cheongja5’ has a determinate growth habit, oval leaflet shape, brown pubescence, and white flowers. The seed of ‘Cheongja5’ has a black seed coat color with green cotyledon. Flowering and maturing dates were Aug. 3 and Oct. 24, respectively. Regarding the quantitative characteristics, ‘Cheongja5’ has large seed size (37.0 g/100-seed weight) and more pods than ‘Cheongja3’. ‘Cheongja5’ was tolerant to pod shattering in field and indoor RYT tests. ‘Cheongja5’ was resistant to bacterial pustule in the field and soybean mosaic virus (strains G6H and G7H) in the inoculation test. Although its seed quality-related characteristics were almost similar to those of ‘Cheongja3’, it contained more anthocyanin which is a main functional component of black soybean. The mean yield of ‘Cheongja5’ in the RYTs was 343 kg/10 a which was 30% higher than that of ‘Cheongja3’. ‘Cheongja5’ is expected to be widely cultivated as a material for making soy-food that uses black soybean because of its large seed size and high yield potential (Registration No. 7687).