I. Rice variety improvement:

1. 'Taichung Sen No. 197':
   
   Named in 2016, it is a hard indica rice for processing. It shortens the aging time of 9-12 months for traditional hard indica rice varieties. It only takes 6-9 months to be suitable for processing. It is suitable for making rice noodles, Processed foods such as rice cakes, tulip rice cakes, and taro rice cakes have contributed a lot to increasing the diversity of rice in Taiwan.
    
2. 'Taichung Sen No. 198':
   
   Named in 2018, it is a soft indica rice. While maintaining many advantages of 'Taichung Sen No. 10', it increases rice yield by 5-10% and has a higher volumetric weight, saving storage cost, as one of the options for soft indica variety update.
    
3. 'Taichung Sen No. 199':
   
   Named in 2021, it is the first indica rice variety to introduce three bacterial blight resistance genes into 'Taichung Sen No. 10' through hybridization using molecular marker-assisted technology, greatly enhancing the effectiveness of indica rice. It has disease resistance and maintains the abundant and high-quality characteristics of 'Taichung Sen No. 10', and can be used as an important variety for pesticide reduction or organic-friendly cultivation.
    
4. 'Taichung No. 200':
   
   Named in 2022, it is a "semi-waxy" variety with low amylose content. It has low chalk content, good appearance, and the rice is soft and sticky. In addition to being used as ordinary white rice, it is especially suitable for brown rice or rice. Eaten in the form of germ rice, it can be a new choice for Chinese people to eat whole grain or high-fiber rice.

II. Improvement of rice cultivation technology

1. Establishment of single-phase rice cultivation technology in summer (intermediate crop):
   
   In 2015, we began to develop single-phase rice cultivation technology in summer, and cooperated with related variety selection work. This technology adjusts the rice cultivation period to May-October, while reducing fertilizer input and making full use of the abundant rainfall in summer to reduce irrigation. Water input is required, and it can be combined with the rotation of different cereal crops, which further improves the flexibility of domestic grain production and increases the grain self-sufficiency rate.
    
2. Rice smart irrigation and smart management:
   
   In order to improve the labor efficiency of rice cultivation and production, and further promote precision cultivation management, we joined the research and development team of rice smart agriculture in 2019, to conduct research related to smart agriculture, including smart irrigation systems and precise ear fertilizer application modes based on drone telemetry, AIoT field intelligent cultivation, AI rice plant identification system research and development, etc. In addition to agricultural testing units, it also cooperates with Guoxing Information Company, National Chunghsing University, National Tsinghua University, Sanguang Rice Company, Lianmi Enterprise, etc., combining industry, government and academia to make technology research and development more effective.
    
3. Research on cultivation technology and seed source purification of Enaku aromatic glutinous rice:
   
   The Enaku aromatic glutinous rice from Qin-ai Village, Ren-ai Township, Nantou County is a characteristic rice variety of the tribe. Due to the mixed varieties and the emerging diseases and pests brought about by climate change in recent years, the production and culture of the tribal aromatic glutinous rice have been greatly affected. This workshop teaches tribal farmers related seed purification technologies, and improves seed quality by leading farmers to raise seedlings by themselves and remove false and impurities. At the same time, microbial materials are also introduced into the cultivation of aromatic glutinous rice, and organic-friendly cultivation techniques are developed to enable tribal farmers to The cultivation process of Enaku aromatic glutinous rice can take into account the sustainability of the environment and ecology.
    
4. Rice wet and dry direct seeding cultivation:
   
   In order to help producers save time, labor, and economic costs in seedling production, research on rice direct seeding cultivation has been restarted since 2017, including wet direct seeding and dry direct seeding. In order to solve the problems of direct seeding cultivation in the past, we used Japan's direct seeding cultivation as a reference to develop the technology of coating rice seeds with iron powder to reduce problems such as bird damage and floating seedlings. We further cooperated with local material R&D manufacturers to develop direct seeding suitable for Taiwan. Special iron powder, combined with drone seeding, makes the new live cultivation system more efficient and cost-saving. In addition, dry direct seeding technology has been developed at the same time, which not only reduces the time and manpower of seedling cultivation, but also has the effect of saving water in the field.
    
5. Research on low-carbon rice production:
   
   In order to meet Taiwan's goal of net-zero carbon emissions from agriculture in 2040, this site first established carbon footprint information for rice products, and conducted carbon reduction technologies based on the three most significant carbon emission hotspots - field emissions, fertilizer manufacturing, and rice processing and milling. Research results show that alternative wetting and drying irrigation, intermittent irrigation, and post-harvest field rice straw removal can all help reduce field greenhouse gas methane emissions. In addition, the application of rational fertilization and timely harvesting can reduce the carbon emissions of fertilizer manufacturing and grain drying. as an important strategy for future low-carbon rice production.

III. Research on Rice Quality

1. Establish a data platform for rice quality and starch characteristics:
   
   Using different domestic rice varieties, establish a database of rice grain appearance, physical and chemical properties, starch properties, glycemic index and starch synthesis-related genes, and complete the appearance quality, freshness, physical and chemical properties and taste of commercially available imported rice and domestic rice. Quality investigation and evaluation can be used as a reference for rice breeding, rice product selection, and new product development.
    
2. Selection of rice varieties suitable for making rice burgers:
   
   This site cooperates with Xisheng Enterprise to analyze the correlation between the texture characteristics and taste quality of different japonica rice varieties when making rice burgers. The study used the second phase of 106 cropping to produce rice, and commissioned Xisheng Food Company to make rice burger skins for sensory evaluation and texture analysis. The results show that 'Taikeng No. 9' is softer and stickier than 'Tainan No. 11' in terms of hardness, adhesion and adhesiveness; 'Tainan No. 16' has a slightly higher hardness; 'Taichung No. 194' has the best overall performance and is suitable for making high-quality rice burgers.