sago

Sago is a starch product obtained from the pith of the sago palm, Metroxylon sagu, a tropical palm native to the lowland rainforests of New Guinea and surrounding regions. The palm is cultivated for its starchy core, which is harvested after the trunk matures. The starch is produced by rasping the trunk to release a milky sap, collecting the sap, and allowing it to settle. The settled starch is then dried or pressed into flour or pearls.

Sago starch is used as a thickener and staple carbohydrate in several cuisines. It is prepared as a hot porridge or pudding, and in many Pacific and Southeast Asian cultures the dried starch is formed into small pearls that resemble tapioca. Dishes such as papeda in Indonesia and ambuyat in Brunei and parts of Malaysia are traditional preparations using sago starch, often served with fish, coconut, or sauces.

Nutritionally, sago is mainly carbohydrate and provides little protein or fat. It is gluten-free and contains small amounts of minerals, with calories determined by preparation methods and additions.

Economically, sago plays an important role in parts of Indonesia, Malaysia, Papua New Guinea, and nearby regions, where it supports communities that rely on it as a staple and for regional trade. Sustainable harvesting and replanting practices are important to maintain supply, as the palm is monocarpic and production depends on long-term management of stands.