SAGO NATURAL

INDONESIA SAGO PRODUCER
Sago food is also obtained from Metroxylon Rumphii as well as from various other East Indian palms such as the Gomuti palm (Arenga saccharifera), the Kittul palm (Caryota wrens), the Sago Palm (Metroxylon Sagu), much reduced . 1, Portion of See also:
Sago natural flour is used not only as staple food but also as one basic material for adhesives. However, the cultivation of sago trees in Indonesia has not been developed yet. The utilization of land which is suitable for the growth of sago trees has been very low although the acreage of such land in Indonesia is potentially large. According to the Department of Industry, around 51% of the world's sago tree population grows in Indonesia.
The land suitable for sago trees in Indonesia has not been utilized to the optimum level. The productivity of such land is still low. Most of the land is occupied by natural forests while the rest, on which sago trees grow, is managed in...
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Starchy grains prepared from the pith of the sago palm (Metrozylon sago); almost pure starch free from protein. Analysis per 100g: protein 0.5 g, fat negligible, carbohydrate 88g, trace of B vitamins.
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Sago Food and Cooking. Hearst Books, New York.
The tree from which sago is produced grows wild in low-lying fresh-water swamps in Southeast Asia. Valued for the starch that builds up in the pith of the trunk, the tree trunk is split open, the pith scooped otu and rasped or ground to a course, dries paste. It is moistened to release a milky fluid containing the starch, which is dried into sago starch. Pearl sago is produced by pushing a moist paste through a forming sieve; the resulting “pearls” are dried. They are used in making desserts. In many parts of Southeast Asia sago palm fronds are used for thatching and the fruit, which has an astringent taste, is considered a delicacy. Also known as subadana (India); ambooloong booloo (Inodnesia); pohon sagoo, rombeea (Malaysia).
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
is derived from the Malayan Sago, which signifies pith. The sago of commerce is obtained from the interior of the trunk of several palms. It resembles arrowroot in many of its characteristics.