Sago Palm Care - Ensure Your Sago Grows Well

Probably one of the most common palm trees and the one most grown by people at home is the sago palm tree. It is a beautiful type of palm that looks great no matter where it is, and although it is not a true palm tree, it is still quite beautiful and fairly easy to take care of as well. Of course there is some sago palm care to consider if you want your palm to grow well. Here are a few simple tips that will help you to ensure that your sago grows well and ends up looking great.

Where to Grow It

First of all, when it comes to sago palm care, you may be wondering where you should actually grow your sago palm. Well, they usually can do well about anywhere that has warm summers and in places where they can be kept out of snow and frost. If you life in a colder climate, you can keep your sago palm inside if you have to. Of course if you live in an area that doesn't get nasty winters, then you can easily grow one of these sago palms in the ground, which will make maintenance easier and you'll get a larger sago as well this way.

Potential Problems

There are some potential problems that can happen when you decide to grow a sago palm, which means that sago palm care is going to be important. First of all, you'll find that sago palms can take a long time to grow, not to mention that these palms are leaf catchers, which means that you'll want to make sure this tree is not located by a tree that sheds leaves. Sago palms need to have very warm summers and they definitely need plenty of sun as well. So, these things are very important when it comes to sago palm care. Also, it's important to note that Sago palm trees can harm dogs if dogs consume their seeds.

Care Tips

When it comes to sago palm care, there are a variety of tips to keep in mind. First of all it is important to make sure that you give it fertilizer about every six months or so and you'll also want to avoid over watering the sago as well. If you notice that your sago palm begins to catch a bunch of leaves, you need to get rid of them as soon as possible. With these simple sago palm care tips, you can ensure that you keep your sag healthy and looking great.

Sago, rice Substitute Nourishing

Sago flour

PLANT sago potential to be developed as an alternative food for the people of Indonesia besides rice. Because, sago produce dried starch as food sources of carbohydrates.

Indonesia has the largest acreage of sago palm in the world, about 1,128 million hectares, or 51.3 percent of the 2,291 million hectares of sago world. About 90 percent of the area of ​​these plants are in Papua and Maluku. Not surprisingly, the corn is the staple food of the Papua people, like rice in other areas.

In Papua, there are about 20 types of sago flour with colors range from red, brown, yellow, white, gray, to black. Most preferred the white population of Papua is sago. Although various types, only two species of high economic value in Indonesia, which is the type of barbed (Metroxylon rumphii Mart) and spineless (Metroxylon sago Rottb).

Processing

Sago palms are generally harvested after the age of 10-12 years, ie before flowering. That's when most high starch content. Trees felled by ax / saws, located close to the soil surface.

Sago and then cut into pieces with a size of 75 cm, simply to facilitate transport to the processing site. To get the best quality, cut logs should be processed immediately.

Empek-empek made from sago

At first sago disposed outer shell with an ax. The meat portion is split trunk width of 10-15 cm, making it easy to handle when pemarutan. Results sago grated and mixed with water, stirred, and knead, to remove the starch portion of a fiber trunk. Part starch will dissolve in the wash water, and then filtered. Distillate is allowed to stand until the liquid separates into a part (in red) and precipitated starch (white). Red liquid discarded and replaced with new water.

The process was conducted several times, in order to obtain sago starch, white and clean. Furthermore, starch dried for several days to obtain the dried corn starch and resistant to stored longer. Sago flour can be processed into sinoli (karu-karu), bagea, sago pearls, and sago plate. Sinoli made from fresh corn starch crumpled, then roasted so that granular or irregular blobs. Sago plate is a type of food made by burning in forna (prints from the stone / clay), resulting in a dry slab of brown.

Nutritional value

meatballs made from sago

Based on nutritional value, corn starch has several advantages than starch from plant tubers or Cereal. According to the Center for Postharvest Research and Development Department of Agriculture, sago starch is not digested are important for digestive health.

Therefore, sago well used as a raw material for making noodles. For noodles made from sago flour is healthier than noodles from flour. According to expert researchers from the University of Kochi Japan, Yoshinori Yamamoto, several varieties of sago around Lake Sentani, Papua, have a high starch content. Sago also be used as a substitute for rice commodities of high nutritional value.

Indonesia has the capital necessary to develop a sago processing industry. In addition to as food, sago starch can also be used as a raw material in the cosmetic industry and environmentally friendly plastic. (Revelation Istolia Wardani-32)

Translated from : http://www.suaramerdeka.com/harian/0711/05/ragam04.htm

Sago Noodle = Diabetic Food

Aha! This is a photo of my own shots, I was quite pleased with these shots, although the results are still less hehehehe ... But this is the best in my opinion, because some pictures before it fails, the focus is not right, blurry photo, visible light and other its lights. Alhamdulillah, once it clears.

For several days this photo a wallpaper on my computer. Praise be to God, every person who sees this photo definitely give a compliment. From which side to their praise, I do not know. Is my good shots, or because the food I make it taste. But in my opinion, likely because the object of my photo is sago noodle.

Mi sago is the Malay community Selatpanjang food craze. Why mie sago? Because from time immemorial Selatpanjang region producing sago, and sago became a staple food. But now it has shifted to rice (rice). Nevertheless, mi sago remains the Malay community Selatpanjang craze, even the other tribes who lived in Selatpanjang also like the sago noodle.

Usually, people who have long left the Selatpanjang, must have thought the noodles sago. And when they return home (Selatpanjang), must be sought is the sago noodle. Not long ago, no longer my friend pregnant sago noodle cravings. Although the area where he lives far away from Selatpanjang, she asked to be sent from Selatpanjang noodles raw sago.

Now, it has a variety of food presentation. Some are served with egg, shrimp wet or dried shrimp (ebi), and others. Mi sago is processed in such a manner in accordance with the tastes of devotees. However, the presentation of sago noodle classic (as in photo), the only fish sprinkled with bleary-(tri) and leaves of chives, remains a favorite. Moreover sago noodles wrapped in banana leaves used, the aroma is a very typical.

Sago noodle specials again this again is it a diet food for people with diabetes or diabetes. Diet by eating foods of sago proven to reduce blood sugar of diabetics, because the carbohydrate content in sago is very low.

Well, how about you? Ever feel sago noodle dishes? If anyone who has never tasted it and wanted to try, do not hesitate to ask me. Insyallah, when you set foot in Selatpanjang would I treat eating noodles sago, or if you want to taste my homemade noodles sago?

What is the Benefits Of sago?

Sago is a starch taken from the center of sago palm stems. Sago has similarities to tapioca, including its look, taste and feel. However, sago is not tapioca, which comes from a different plant. You can, however, substitute tapioca for sago in many recipes.

The Roles of Sago

Sago is a common ingredient used in Indian recipes. In gruel form, sago can function as a healthy alternative to carbonated drinks, providing energy without any artificial chemicals and sweeteners. Sago is used to make the pearls that sit at the bottom of bubble tea, a popular Asian drink. You can also use sago in the preparation of desserts and some breads. Additionally, you can add sago to rice for a low calorie, light meal option.

Sago and the Body

In India, sago is also known as sabudana and has a long history in traditional Indian medicine. According to "The New Oxford Book of Food Plants," traditional Indian medicine uses sago in combination with rice to cool the body. Therefore, sago can function as an herbal remedy to treat ailments resulting from too much heat, such as the production of excess bile. Sago is also used in traditional medicine outside the Indian subcontinent in Sri Lanka, New Guinea and other Asian Pacific countries.

Health Facts

Sago does not offer any significant quantity of vitamins or minerals. As a starch, the health benefits of sago come primarily from carbohydrates. This carbohydrate content allows sago to function as a staple food in several regions of the world. Sago is also low in fat and has no protein. Since, the nutritional content of sago is quite low, people often mix sago with other ingredients that offer essential vitamins and nutrients, such as milk or fruits and vegetables.

Preparation of Sago

Recipes usually call for you to soak sago in water for long periods of time. After soaking the sago, you will find the starch less sticky and easier to handle than tapioca. You can also use the powder form of sago as a thickening agent for foods such as gravy or sauces. Additionally, you can use the powder form of sago as a flour substitute. In fact, recipes for many types of Indian and Nepali flat breads specifically call for powdered sago.

Sago Values

Sago Shipment

Abstract Tropical peatland is a potential land resource for crop production to supply food and energy sources to increasing population. Although sago palm (Metroxylon sagu Rottb.) is a potential starch crop suited to this purpose, prefer control of groundwater level and fertilizer application should be done to maintain the high starch productivity. 

As it is also important to estimate the impact of sago palm cultivation on the environment from the view point of the sustainability, we investigated temporal changes in the chemical properties of drainage water and soil in a sago palm plantation in Indonesia.

Sago Flour (Tapioca Alternative)

Analysis of canal water from blocks with different palm ages during a 2-year period suggested small increases in Ca, K, and Mg concentrations with time (up to 8 years). No time-dependent changes were observed in the concentrations of other nutritional/toxic elements, although the larger concentration in groundwater below sago palm than in canal water was observed for fertilizer components including B, Ca, P, and Zn. Although large portions of Al, Fe, and Zn in canal water were interacted with dissolved organic C (DOC), the leaching of DOC did not vary with the development of palm growth. Contents of nutritional elements were generally similar among soils at 1, 3, and 5 m away from a palm, among soils at 0.1, 0.3, and 0.5 m depths, and between soils in sago palm block and adjacent secondary forest, regardless of plant age. Thus, the sago palm cultivation with fertilizer and groundwater level control did not induce notable deterioration of soil and water qualities.