Sago is manually processed into the starch grain, the most authentic sago is by the West Valley coconut (sago palm) pith extracted out of the starch made of the sago on the market now, most of the sago from the low-cost beans, potatoes and the starch extracted from the production of. 88% is carbohydrate, 5% is protein, and a little fat and vitamin B. In addition to being used to make cakes and puddings, it can also be used to make textiles on the textile industry. Sago flour is 88 percent carbohydrate, 5 percent protein, and a little fat and vitamin B. In addition to being used to make cakes and puddings, it is also used to make stiffening agents in the textile industry.

Sago is an edible starch made from carbohydrates stored in the trunks of several types of palm trees. The main ingredients are Metroxylon rumphii and M. sagu, two sago palms native to the Indonesian archipelago. The sago palm grows in low-lying swamps and is usually 9 meters tall with a thick stem. 15 years after maturity a flower spike grows and the stem pith is filled with starch. When the fruit forms and ripens, it absorbs the starch and is a hollow stem. The tree dies after fruit ripening. Cultivated sago palm in the flower spike appeared is cut and split, take out the starch-containing pith ground into powder, add water in the filter above the kneading filter to remove the woody fibers, washing several times that is, sago flour, locally consumed. Sago shipped out is mixed with water to make a paste, which is then rubbed and ground through a sieve to make granules, which are categorized as pearl sago or bullet sago depending on the size of the granules. Sago is almost pure starch, containing 88% carbohydrates, 0.5% protein, a small amount of fat and traces of B vitamins. In the Pacific Southwest, sago is a staple food, and its coarse flour is used to make soups, pastries, and puddings. Around the world, the main method of consumption is as a pudding or sauce thickener. It is used as a stiffener in the textile industry. On 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. Other Indonesian palms used as a source of sago are the arenga pinnata, the arenga caryota urens, and the vegetable palm Coryphaumbracrlifera; two South American sago-producing palms are the Mauritia flexuosa and the Guilielma gasipaes.