Taichung No. 194
Taichung No. 194 was bred at Taichung District Agricultural Research and Extension Station, COA. This particularly breed is a combination of Taijing No. 9, which has a delectable taste, and Zhongjie Yu 10369, which has characteristics of Indian scented rice. Taichung No. 194 is known for its pungent aroma, excellent taste, stickiness, crystal transparency, containing little amount of starch content, and being one of the first variety of Taiwanese rice to possess the delicious flavor of Indian Basmati rice. This rice is known for it's outstanding characteristics in terms of taste and aroma.
Tainan No. 16
Tainan No. 16 was created under the collaboration of the National Taiwan University's Department of Agronomy and the Taiwan District Agricultural Research and Extension Station. It is a breed of popular Japanese Rice, Koshihikari, and Taiwan's excellent variety, Tainong No. 67. Through using selected marker-assisted selection technologies, the Tainan No. 16 is bred under excellent conditions, adapting to Taiwan's agriculture-friendly climate and possessing high characteristics of Koshihikari. In fact, the Tainan No. 16 possesses 30% higher yield than Koshihikari, making it a rice variety with excellent taste quality.
Tainan No. 11
Tainan No. 11 is the largest rice variety cultivated in Tainan District. It is the largest rice variety in Taiwan and possesses high yield, delicious taste, a solid appearance, resistance to diseases and insects, and being lodging resistant, which is why the Tainan No. 11 is a top choice for farmers.
Kaoshiung No. 147 is a rice variety bred by the Kaoshiung District Agricultural Research and Extension Station. This particular breed is a combination of Kaoshiung No. 145 and popular fragrant variety Tainong No. 74. The Kaoshiung No. 147 has a production productivity and is suitable for planting in central and southern regions of Taiwan. The Kaoshiung No. 147 has a distinctive taro aroma and excellent taste, drawing similarity to Taijing No. 9.
Koshihikari Rice is originally produced in Japan and has high stickiness, delicious aroma and flavor. It is often exported to the international market as a high-quality rice. In 1977. Koshihikari cultivation began in Taiwan; however, due to climate conditions and technical problems, cultivation was unsatsifactory. Under the proper management guidelines and rice cultivation skills, the Tainan District Agriculture Research and Extension Station successfully stabilized the quality of Koshihikari rice cultivation in 1983.