Sago is made of starch.

Strictly speaking, sago is processed from the trunk and stems of palm trees, through mechanical processing, soaking, precipitation, drying made of edible starch, is a kind of green, healthy food, the most traditional sago is extracted from the pith part of the coconut tree in the West Valley starch, starch sunshine to half-drying, shaking into fine grains, and then sun-drying, that is, for the West Valley rice. Made after hand processing, sago quality net, color white, white smooth glutinous, nutritious, general population can eat sago.

There are many ways to eat sago, it can be used to make papaya sago soup, silt sago dew, sago tea, bean paste sago dumplings, coconut sago cake, five kernels of sago, ginkgo sago, crystal sago marigolds, mango sago, Yang Zhi Ganlou, fruit sago dew, kiwi sago soup, etc., the practice of a variety of ways.

Brief description of sago's growth habit and distribution of origin:

The sago palm grows in low-lying swamps and is usually 9 meters tall, with a thick stem and a flower spike that grows at maturity in 15 years, and a stem pith full of starch. When the fruit forms and ripens, it absorbs the starch, leaving the stem hollow. The tree dies after fruit ripening. Cultivated sago palm in the emergence of flower spikes cut and split, take out the starch-containing pith ground into powder, add water in the filter above the kneading and filtering to remove the woody fibers, washing several times that is sago flour.

The origin of sago is in the Malay Archipelago area, and later after the promotion of all over the world are planted, especially in our country is also very popular. In the southwest region of the Pacific Ocean, on the island of Seram, Borneo, Indonesia, sago palm forests cover an enormous area. Borneo sago produced by a large number of imported into Europe, due to increasing demand, the planting area is also expanding.