Sago, << SAY goh, >> is a starch found in the spongy center, or pith, of various tropical palm trees. A type of flour, called sago flour, is made from sago. The largest supply of sago comes from the islands of Southeast Asia and the southwestern Pacific. Sago is a principal food of many inhabitants of New Guinea and nearby islands. It is also sent to other parts of the world for cooking purposes. Sago flour is used in puddings and as a thickening for soups. The flour is nourishing and easy to digest.
The fruit of the palm trees from which sago is produced is not allowed to ripen fully. The full ripening completes the life cycle of the tree and exhausts the starch center. It leaves the trunk a hollow shell and causes the tree to die. The palms are cut down when they are about 15 years old, just before they are ready to flower. The stems, which grow 30 feet (9 meters) high, are split. The starch pith is taken from the stems and ground to a powder. A single palm yields about 800 pounds (360 kilograms) of starch. The powder is kneaded in water over a cloth or sieve. It passes into a trough where it settles. After a few washings, the flour is ready to be used in cooking. Sago is further refined and prepared for export.
See also Arrowroot; Cornstarch; Flour; Tapioca.
