Friday, 10 April 2009

SAGP TECHNOLOGI ALTERNATIF POWER

SAGO TECHNOLOGI ALTERNATIF POWER
http://azicha-sago.blogspot.com
Keyword: sago food, natural food, diabetes food
A Japanese company is planning on building a bioethanol making the green fuel from a plant that is said to yield more ethanol per hectare than any other biofuel crop currently being grown.
This story posted on Checkbiotech.org says Necfer Corp. will make ethanol from sago palm trees at a testing refinery in Malaysia:
Necfer has developed its own dedicated fermentation technology to convert the resource into biofuel.The true sago palm (Metroxylon sagu) has been described as mankind’s oldest food plant with the starch contained in the trunk used as a staple food in southeast Asia. Traditionally, hunter-gatherers use a complex and labor-intensive process of felling the tree, splitting it open, removing the starch and cleaning out its poisonous substances, after which it is ready to be consumed. The carbohydrate itself is very nutritious and some of us may have even tasted it because some modern starch products (tapioca flour) are made from it. As these sago-growing hunter-gatherers migrate to the cities, they abandon their healthy starch-rich diet and choose for fat and sugar food habits that don’t differ much from ours.
Sago palm is estimated to yield between about 2,000 and 2,500 gallons of ethanol for each hectare grown… even more than sugarcane.

Food Sago

all of this writing gotten from One Hot Stove blog

"Fast" Food My Way: Sago Khichdi

Almost every culture has some days when a "fast" is observed...a days when the intake of regular food and drink is restricted, a day of religious observence and prayer. When I was growing up, there were several days of the year which were thus observed. Luckily for us, the rules were rather relaxed: although a great many everyday foods like rice, onion, turmeric were forbidden, there was an equal number of foods that were "allowed" and they made for many delicious dishes indeed. We kids certainly ended up eating twice as much on "fast" days ;)
Sago (called sabudana in the local language), or the pearls of the sago palm, is one food that is eaten on these fast days. I'm not religious at all but I love eating preparations of sago and often make sago khichdi for breakfast any old day of the year. This is what the pearly white sago looks like:
sabudana
Looks pretty innocent, but its very easy to mess up sago preparations! All recipes call for soaking the sago to rehydrate it and if this is not done right, you end up with a gummy disaster. In addition, the sago is tasteless almost and needs careful seasoning. Making sago khichdi is an art and I would love to share a couple of tips I have learnt.
*Soak 1 cup of sago by placing it in a bowl, then rinsing once with water, then adding enough water to just cover the sago in the bowl. Cover and leave overnight. This results in perfectly fluffed sago. I was visiting my friend C's lovely lovely place in Goa last December when her mom visited and shared this tip with me.
**Season the fluffed sago by adding 3/4 cup coarsely powdered roasted peanuts, salt to taste and 2 tbsp sugar. I know thats a lot of sugar but its a trick taught to me by a lovely lady known as "tai"...she made a mean sago khichi and shared this tip of bringing out the flavor by adding lots of sugar. Tai passed on last month but her culinary legacy will live on and on.
*** Saute a tsp of cumin seeds in a pan containing {1 tbsp oil + 1 tbsp ghee...or just 2 tbsp oil}. Add 3-4 slit green chillies and one diced potato. Cover and cook till potatoes are tender. Then add the seasoned sago and saute for 5-7 minutes, cover and cook for another couple of minutes and taste for seasoning. Finally, garnish with minced cilantro and sprintz on some lemon juice and you are done! This is fast food in more ways than one!
khichdi-sabu

Food starch prepared from carbohydrate material stored in the trunks of several palms, chiefly Metroxylon rumphii and M. sagu, sago palms native to Indonesia. Composed of 88% carbohydrate, sago is a basic food of the South Pacific, where it is used in meal form to prepare soups, cakes, and puddings. Elsewhere its use in cookery is mainly as a pudding and sauce thickener. In industry it is used as a textile stiffener. The thick trunk grows to 30 ft (9 m) tall in low marshy areas. At 15 years the core of the mature trunk is engorged with starchy material. If allowed to form and ripen, the fruit absorbs the starch, leaving the stem hollow and dying. Cultivated plants thus are cut down when the flower spike appears, and the starchy pith is extracted from the stems.
SAY-goh] A starch extracted from the sago (and other tropical) palms that is processed into flour, meal and pearl sago, which is similar to tapioca. South Pacific cooks frequently use sago for baking and for thickening soups, puddings and other desserts. In the Orient and in India it's used as a flour and in the United States it's occasionally used as a thickener.

sago


Dictionary: sa·go (sā'gō) pronunciation
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n., pl. -gos.

A powdery starch obtained from the trunks of certain sago palms and used in Asia as a food thickener and textile stiffener.

[Malay sagu, mealy pith.]




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Starchy grains prepared from the pith of the swamp sago (Metroxylon sagu) and the sugar palm (Arenga pinnuta); almost pure starch and sugars (sucrose, glucose, and fructose), free from protein.

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[SAY-goh] A starch extracted from the sago (and other tropical) palms that is processed into flour, meal and pearl sago, which is similar to tapioca. South Pacific cooks frequently use sago for baking and for thickening soups, puddings and other desserts. In the Orient and in India it's used as a flour and in the United States it's occasionally used as a thickener.

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Food starch prepared from carbohydrate material stored in the trunks of several palms, chiefly Metroxylon rumphii and M. sagu, sago palms native to Indonesia. Composed of 88% carbohydrate, sago is a basic food of the South Pacific, where it is used in meal form to prepare soups, cakes, and puddings. Elsewhere its use in cookery is mainly as a pudding and sauce thickener. In industry it is used as a textile stiffener. The thick trunk grows to 30 ft (9 m) tall in low marshy areas. At 15 years the core of the mature trunk is engorged with starchy material. If allowed to form and ripen, the fruit absorbs the starch, leaving the stem hollow and dying. Cultivated plants thus are cut down when the flower spike appears, and the starchy pith is extracted from the stems.

For more information on sago, visit Britannica.com.

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Palm (Metroxylon sagu) native to Indonesia and Samoa which stores large amounts of starch in its trunk prior to flowering. The starch can be washed out of the chopped pith of felled trees and then cooked as a kind of porridge or in cakes. The antiquity of its exploitation is unknown, but it was widely used in Indonesia and Melanesia.

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sago (sā'gō) [Malay], edible starch extracted from the pithlike center of several E Asian palms (chiefly Metroxylon sagu) or sometimes of cycads. The starch is an important item in the diet in some parts of E Asia and is exported for use in foods (e.g., puddings) and for stiffening textiles. Sago is obtained by grinding the stem content of a filled mature sago palm that is beginning to flower into powder and washing the starch free. For local use it is pulverized, but for the market it is usually sieved and then heated to form granules. The florists' sago palm is not a true palm but a cycad of the American genus Zamia. Z. floridana, called wild sago or coontie, yields Florida arrowroot.




Sago Value

Adding value to Sago
Recent advances in the use of lactic acid for the production of biodegradable thermoplastics and cosmetics (skin care, toiletries, hair care products) have created an impetus in the lactate industries, which spurs the growth of sago industries.
Production of L-Lactic Acid from Fermentation of Hydrolyzed Sago Starch

Sago, which grows well with minimum care in swamp and peat areas otherwise inhabitable for most other crops, produces high yield of low-priced starch (25t starch/ha/yr) (Ishizaki, 1997). Bioconversion of sago starch into glucose is a sensible alternative since glucose (US$0.50/kg) fetch a higher price than sago starch (US$0.20/kg).

Fermenting glucose to lactic acid (US$30-50/litre) will certainly add further value to the end-product (Bujang, 2004). L-lactic acid, the natural isomer of lactic acid (found in our body), can be produced by microbial fermentation.

Recent advances in the use of lactic acid for the production of biodegradable thermoplastics and cosmetics (skin care, toiletries, hair care products) have created an impetus in the lactate industries, which concomitantly acts as a catalyst for the growth of sago industries.

The work in our laboratory has shown that hydrolysis of sago starch yields glucose (98%) which when fermented produces crude lactic acid (96%). This can be purified into L-lactic acid using powdered activated charcoal with a 98% recovery.

Sago Plantation

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Sago ensure

If you are looking for a tree to brighten up either the home or garden then a planting shade tree may be just what you need. They have the ability to make the space around them look tranquil and homely and they also make everything seem a little more attractive within the garden. However, you do need to ensure that you choose the right tree for you and your needs.

Choosing the Right Shade Tree for Your Needs

There are so many different types of trees which you can plant in order to give you shade from the sun. However, care does need to be taken otherwise you could end up with a tree which is completely unsuitable.

Things you need to take into consideration include:

• How tall the tree will grow

• How much care the tree will need

• How much light the tree needs

All of the above will make a difference to which tree you actually select. Obviously some grow bigger than others and if you are looking for a tree for your small garden, a huge oak tree may not be what you need!

So you need to take into consideration the needs of each tree you are considering. Are you looking at planting a specific shape of tree? It may sound strange but trees do grow in different shapes but most people do not really take much notice of that. It is also important to not plant the tree too close to the house. It is a well known fact that trees can drain the moisture out of houses and that can cause the walls to crack and become damaged over time. So, space the tree a good distance away and that way your home will stay safe.

You will need to consider just how hardy the tree you are planting is. If you purchase a sago palm plant for example, it will need specialist care and attention and it may not be suitable for all weathers. In order to find out you need to do your research and the same goes with all different types of trees. You cannot expect the tree to grow and protect you from the sun if you do not even bother to take the time to research its needs and look after it properly.

Overall some trees are better for shading you from the sun than others and some good ones include maple, oak, honey locust and ash trees. You just have to make sure that you do the right amount of research and know what the tree needs in order to help it survive.

Andrew Caxton is the editor and journalist of many information websites like http://www.home-decorating-reviews.com , who has written more articles and newsletters on palm trees . A website with tips on sago palm care.

GUTTA-PERCHA, KETCHUP, SAGO

Words from Malay

As we know, English is a mongrel language which incorporates words from something like five hundred other tongues as the result of exploration, trade and conquest. A good example is the small but significant group of well-known words which come to us from Malay.

From late medieval times on, a Malay pidgin called Bazaar Malay (melayu pasar, “market Malay”) became a lingua franca, the common trading language of a large part of the East Indies. Its dominance arose through the port of Malacca (now Melaka) on the south-western coast of Malaya facing Sumatra. In medieval times, Malacca effectively controlled the straits through which the ships trading with places further east had to pass. At one time it was believed to be the largest port in the world.

Traders came to this area for a number of commodities, but principally for spices. This was a hugely profitable trade, to the extent that once spices reached western Europe they almost became a currency in their own right (a peppercorn rent is now notional; in medieval times, a pound of pepper was worth a month’s wages). Linguistically, the ancient importance of such spices as cinnamon, ginger, cloves, pepper and nutmeg is shown by their names in English being as old as the language. For millennia these spices had travelled overland from the East with nobody in the West having any clear idea where they came from. It was only with the growth of seafaring exploration in medieval times that it was realised that they actually came from India and the Far East. There was vast trading advantage to be gained from short-circuiting the slow, traditional overland route with its horde of middlemen along the way, each taking a cut and pushing up the price, and trading instead directly with the source (this, remember, was Columbus’s rationale for travelling westwards, hoping to find an even shorter way to the treasures of the Orient that would not mean travelling round the Cape of Good Hope).

So successive waves of Western traders bribed, negotiated and fought their way eastwards in search of the source of these riches, displacing the Indians who had been the most important merchants in the region. The first group were the Arabs, who brought Islam to Malacca and other parts of the area in the fifteenth century. In 1511 a Portuguese fleet led by Afonso de Albuquerque captured Malacca. The Dutch seized the port in 1641. The British came only in the late eighteenth century, through the British East India Company, taking over a group of ports including Penang and Singapore that were later to be called the Straits Settlements. After the Napoleonic Wars, this included Malacca. So it is not surprising that many of our words from Malay reached English through Portuguese and Dutch.

Merchants formed permanent trading stations, calling them kampong after the native word for “enclosure”; this turned into compound (nothing to do with the chemical sense of the word, which comes from Latin). Stockades around the compounds were usually of bamboo, a fast-growing tough local plant. This word was originally bambu in Malay, became mambu in Portuguese and bamboes in Dutch; nobody seems to know why the final “s” appeared, but when it became an English word the “s” was taken to be a plural and we ended up with a form very close to the original Malay. A godown is a warehouse or store for goods, from the Malay gadong.

The local people were often far from friendly, as the Malay term amuk testifies, spelt amok or amuck in English. The OED quotes Marsden’s Malay Dictionary as its definition: “engaging furiously in battle, attacking with desperate resolution, rushing in a state of frenzy to the commission of indiscriminate murder”. Another pointer is the set of names for local weapons which have found their way into the language: kris, a dagger with a wavy blade; parang, a kind of heavy sheath knife, and sjambok, deriving from the Malay samboq, a kind of heavy whip, now thought of as typically South African, but taken there by traders from the East Indies.

Unsurprisingly, a set of Malay words naming natural products of the East Indies have also come into the language (but not, as I say, those of the spices, whose names long predate direct trade with the area). The cloth known as gingham came from Malay ginggang, originally an adjective meaning “striped”. The material kapok, the soft fibrous covering of the seeds of a tropical tree, is familiar as a lining and stuffing material. The sarong is the national garment of Malayia, though not restricted to that area. The technique of dying cloth called batik is actually Javanese in origin, the word meaning “painted”. We also owe a small selection of words for native wildlife to the language: the cassowary, a large flightless bird related to the emu, was called kasuari in Malay. The cockatoo and gecko also originate here, as does the orang-utan, the great ape called “man of the woods” in Malay. We also have gutta-percha, sago, rattan, and ketchup. This last word may come to us from a dialect of Chinese, but the English word is certainly derived from the Malay kechap, meaning “fish or shell-fish pickled in brine”. The traditional method of rice-growing in the east, in paddy fields, comes from the Malay word for harvested rice still attached to its stem, padi.

A number of words that we normally associate with China have actually come to us from Malay. Our word for a particularly Eastern kind of flat-bottomed sailing vessel called a junk, for example, actually seems to come from the Malay word adjong, no doubt picked up in Malacca. Our name for a particular grade of Chinese official, mandarin, seems to have been derived from the Malay mantri via the Portuguese. The musical instrument the gong is also Malay. Perhaps the most surprising is the container in which we traditionally keep our supply of tea, the caddy; this derives from the Malay kati, a unit of weight of about 1.3 pounds (600-odd grams), which was divided into 16 taels and which turns up all over the Far East. Even more surprisingly, our word tea, though originally Chinese, seems to have been brought to Europe by the Portuguese, based on a Malay variant of the Chinese word.

Love natural plantation..!!!!

Cycas revoluta (Sago Cycad), is a cycad native to southern Japan. Though often known by the common name of King Sago Palm, or just Sago Palm, it is not a palm at all, but a type of gymnosperm.

This very symmetrical plant supports a crown of shiny, dark green leaves on a thick shaggy trunk that is typically about 20 cm (8 in.) in diameter, sometimes wider. The trunk is very low to subterranean in young plants, but lengthens above ground with age. It can grow into very old specimens with 6–7 m (over 20 feet) of trunk; however, the plant is very slow-growing and requires about 50–100 years to achieve this height. Trunks can branch multiple times, thus producing multiple heads of leaves.

Enlarge picture
Cycas revoluta
The leaves are a deep semiglossy green and about 50–150 cm (18-45 in.) long when the plants are of a reproductive age. They grow out into a feather-like rosette to 1 m (3 feet) in diameter. The crowded, stiff, narrow leaflets are 8–18 cm (~7 in.) long and have strongly recurved or revolute edges. The basal leaflets become more like spines. The petiole or stems of the Sago Cycad are 6–10 cm (2.5-4 in.) long and have small protective barbs that must be avoided.

Propagation of Cycas revoluta is either by seed or by removal of basal offsets. As with other cycads, it is dioecious, with the males bearing cones and the females bearing groups of megasporophylls . Pollination can be done naturally by insects or artificially.

Cultivation and uses

Cycas revoluta is one of the most widely cultivated cycads, grown outdoors in warm temperate and subtropical regions, or under glass in colder areas. It grows best in sandy, well-drained soil, preferably with some organic matter. It needs good drainage or it will rot. It is fairly drought-tolerant and grows well in full sun or outdoor shade, but needs bright light when grown indoors. The leaves can bleach somewhat if moved from indoors to full sun outdoors.

The pith is very rich in edible starch, and is used for making sago. Before use, the starch must be carefully washed to leach out toxins contained in the pith.

Of all the cycads, the Sago Palm is the most popular in horticulture. It is seen in almost all botanical gardens, in both temperate and tropical locations. In many areas of the world, it is heavily promoted commercially as a landscape plant. It is also quite popular as a bonsai plant. First discovered in the late 1700s, it is native to various areas of southern Japan and is thus tolerant of mild to somewhat cold temperatures, provided the ground is dry. Frond damage can occur at temperatures below −5 °C. It does however require hot summers with mean temperatures of 30 to 35 °C (86 to 95 F)for successful growth, making outdoor growing impossible in colder places such as northern Europe, even where winter temperatures are not too cold.




female reproductive structure

new leaves

young

seeds