The researchers conducted an experiment to find the best rice cultivar for a specific region in Korea. They tested four different cultivars and found that Samguangbyeo had the highest yield of head rice. This cultivar also had the lowest protein content, which is linked to better taste. The color of the rice and cooked rice was similar across all cultivars. Samguangbyeo was also softer in texture compared to the other cultivars when boiled. Overall, Samguangbyeo was chosen as the most promising rice cultivar for the region based on its yield and grain qualities.