SAGO IS OUR PRODUCT

Metroxylon sago is made through the following process:

1. The sago palm is felled.
2. The trunk is split lengthwise and the pith is removed.
3. The pith is crushed and kneaded to release the starch.
4. The pith is washed and strained to extract the starch from the fibrous residue.
5. The raw starch suspension is collected in a settling container.

Palms are felled just before flowering, when the stems are richest in starch. One palm yields 150 to 300kg of starch.

[edit] Nutrition

Sago flour (from Metroxylon) is nearly pure carbohydrate and has very little protein, vitamins, or minerals. However, as sago palms are typically found in areas unsuited for other forms of agriculture, sago cultivation is often the most ecologically appropriate form of land-use, and the nutritional deficiencies of the food can often be compensated for with other readily available foods.

One hundred grams of dry sago yields 355 calories, including an average of 94 grams of carbohydrate, 0.2 grams of protein, 0.5 grams of dietary fiber, 10mg of calcium, 1.2mg of iron, and negligible amounts of fat, carotene, thiamine, and ascorbic acid.

Sago can be stored for weeks or months, although it is generally eaten soon after it is processed.