Peanut is a vital coarse grain crop in Taiwan, and our breeding work began in the 1950s. Tainan Selection No.9, released in 1966, offers stable yield, high shelling rate, rich oil content, and excellent pod quality, making it the top roasting peanut on the market. Tainan No.10, released in 1976, and Tainan No.11, released in 1986, each built on those strengths, while Tainan No.12 (1993) and Tainan No.13 (1998) further refined disease tolerance and shell robustness for mechanized harvest and processing. Tainan No.14, a large-pod, large-seed variety released in 2001, delivers high yield and is ideal for fresh-boiled consumption and small-package seed sales, and remains Taiwan’s principal cultivar. Tainan No.15 followed in 2008, and Tainan No.16 and No.17 in 2009-with No.17 distinguished by its deep-purple-mottled seed coat and a creamy, Q-texture when steamed, perfect for frozen-peanut products. Tainan No.18, released in 2012, boasts superior roast flavor and mouthfeel. Tainan No.19 was released in 2020 for steaming use, retaining a red seed-coat appearance after cooking, with a short, sturdy plant habit and lodging resistance suited to mechanical harvest. In 2021, Tainan No.20 became Taiwan’s first high-oleic-acid variety (oleic-to-linoleic ratio 20–22:1), offering extended storage life without sacrificing traditional peanut flavor.