Sago is almost pure starch, containing 88% carbohydrates, 0.5% protein, a small amount of fat and trace amounts of B vitamins. In the Pacific Southwest, sago is a staple food and its grits are used in soups, cakes and puddings. Around the world, the main method of consumption is as a pudding or sauce thickener. Used as stiffening agent in textile industry. On Seram Island in Borneo, Indonesia, the sago palm forest covers an extremely large area. Sago produced in Borneo is imported into Europe in large quantities. Due to the increasing demand, the planting area is also expanding. Other Indonesian palms used as sources of sago are Arenga pinnata, Caryota urens and Coryphaumbracrlifera. The two palms that produce sago in South America are Mauritia flexuosa and Guilielma gasipaes.