These figures are higher than the productivity of tapioca, which is cultivated in tropics all over the world. In addition, sago palm can be grown in bogs, which are deemed to be of low economic value as other crops will not grow if undeveloped. Creating economic value using sago palm may lead to the protection of the environment in countries like Indonesia, where carbon dioxide emissions due to the development of bogs are serious.
According to Ehara , the growing area of sago palm is about 2. Sago palm is actively cultivated mainly in Indonesia. There is the possibility that the supply and value are not stabilized as the collection system does not work well with harvesting places dotted in remote places under extensive cultivation.
Sago palm propagates through branches called suckers that come out from the base of the mother trunk. A sucker will form a new trunk m away from the mother trunk, and bloom and bear fruits in about seven years. In the course of blooming and fructification, the starch stored in the trunk decreases rapidly, so it is usually harvested in six years from the new trunk formation just before that Nakamura, etc.
However, under extensive cultivation, there is the possibility that appropriate planting density is not maintained with suckers left as coming out from the mother stem one after another, and the estimated production amount is not achieved due to late harvesting. Generally, sago palm does not need fertilization, but the yield cannot be increased without controlling suckers and harvest timing.
To collect sago starch, first divide a sago palm trunk into logs of about 1m and crush the contents into pieces to extract the pith. Then immerse the extracted pith in a water tank, scoop up the sediments, and dry them.
The collection method is extremely primitive, but it is desirable to thoroughly eliminate contaminants and dry for export to Japan. Starch is used for extremely diverse purposes. There are various raw materials such as corn, wheat, rice, cassava, potato, sweet potato, sago palm, and different materials and processing methods are used depending on the purpose.
Seventy percent of produced starch is used for food. When starch paste is used for food, it serves as a thickening stabilizer contained in Japanese confectionery. In Japan, sago starch is used only as dusting flour for udon noodles, and the transaction volume is limited. In Indonesia, which is a producing country, it is greatly used as an ingredient of confectionery, noodles, and cakes. Sago palm, which can produce starch in bogs where other plants cannot grow due to the oligotrophication and low pH, has traditionally garnered significant attention as a savior plant when a food crisis is feared.
Also, it is an important cash income source of local residents in bogs, which are of low economic value. In Sungai Tohor Village on Tebing Tinggi Island in the eastern part of Riau Province, Indonesia, sago palm is a precious cash income source, and activities are underway to prevent the development of bogs which may lead to peat fires.
However, at the moment, active cultivation of sago palm is rare, and it can be said that current production is small compared to the potential amount estimated from the growing area. It is said that, by developing bogs that are of low economic value, the value can increase but, at the same time, a large volume of soil carbon is emitted as carbon dioxide and affects climate change. In Palembang , sago is one of the ingredients to make pempek. In Brunei , it is used for making the popular local cuisine called the ambuyat.
It is also used commercially in making noodles and white bread. Sago starch can also be used as a thickener for other dishes. It can be made into steamed puddings such as sago plum pudding. In Malaysia, the traditional food " keropok lekor " fish cracker uses sago as one of its main ingredients.
In the making of the popular keropok lekor of Losong in Kuala Terengganu , each kilogram of fish meat is mixed with half a kilogram of fine sago, with a little salt added for flavour. Tons of raw sago are imported each year into Malaysia to support the keropok lekor industry. In , two captured crew members of the shipwrecked schooner Betsey were kept alive until their escape from an undetermined island on a diet of sago.
Any starch can be pearled by heating and stirring small aggregates of moist starch, producing partly gelatinized dry kernels which swell but remain intact on boiling. Pearl sago closely resembles pearl tapioca. Both are typically small about 2 mm diameter dry, opaque balls. Both may be white if very pure or colored naturally grey, brown or black, or artificially pink, yellow, green, etc.
When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in Indian , Bangladeshi and Sri Lankan cuisine in a variety of dishes and around the world, usually in puddings. In India , it is used in a variety of dishes such as desserts boiled with sweetened milk on occasion of religious fasts. Sago starch is also used to treat fibre, making it easier to machine. This process is called sizing and helps to bind the fibre, give it a predictable slip for running on metal, standardise the level of hydration of the fibre and give the textile more body.
Most cloth and clothing has been sized; this leaves a residue which is removed in the first wash. Because many traditional people rely on sago-palm as their main food staple and because those supplies of these are not unlimited, in some areas commercial or industrial harvesting of wild stands of sago-palm can conflict with the food needs of local communities.
From Wikipedia, the free encyclopedia. Starch extracted from tropical palm stems. For tapioca sago sabudana , see Tapioca. For other uses, see Sago disambiguation. This article includes a list of general references , but it lacks sufficient corresponding inline citations.
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Sago is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called. Sago is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. Sago is almost pure starch, being composed of 88 percent carbohydrate, percent protein, and minute amounts of fat, and contains only a trace of B vitamins.