The study looked at different types of rice grown in different areas of Korea to see how they affect the quality of the rice. They found that the type of rice and where it is grown both play a big role in how the rice looks, tastes, and cooks. Some types of rice were better for eating, while others were better for making into products like rice flour. The weight of the rice grains varied depending on where they were grown, with some areas producing heavier grains. The amount of protein and other nutrients in the rice also differed between regions. Overall, the study showed that the type of rice and where it is grown can greatly impact its quality and characteristics.