Sago is processed from the trunk and body (stems) of palm trees (Metroxylon sp), through mechanical processing, soaking, precipitation, drying of edible starch, the most traditional is the starch extracted from the medulla of Sago coconut (also known as Sagaya, Sagaya), made by hand.

Sago is produced in the Malay Archipelago, the sago is white, white, smooth and glutinous, nutritious. It can be consumed by the general public.

Origin

In the Pacific Southwest, sago is the main food, with its coarse flour for soups, cakes and puddings; around the world, the main method of consumption is the production of puddings or sauce thickeners. It is used as a stiffener in the textile industry.

In the island of Seram, Borneo, Indonesia, sago palm forests cover a large area. Sago from Borneo is imported to Europe in large quantities, and the area under cultivation is expanding due to increasing demand.

The above references? Baidu Encyclopedia - Sago