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2. Metroxylon sagu - Wikipedia

   en.wikipedia.org/wiki/Metroxylon_sagu

   The tree is of commercial importance as the main source of sago, a starch obtained from the trunk by washing the starch kernels out of the pulverized pith with water. A trunk cut just prior to flowering contains enough sago to feed a person for a year. [4] Sago is used in cooking for puddings, noodles, breads, and as a thickener.

3. Sago - Wikipedia

   en.wikipedia.org/wiki/Sago

   A sago palm being harvested for sago production Sago logs ready for processing in Kampung Medong, Sarawak, Malaysia. The sago palm, Metroxylon sagu, is found in tropical lowland forest and freshwater swamps across Southeast Asia and New Guinea and is the primary source of sago. It tolerates a wide variety of soils and may reach 30 meters in ...

4. Metroxylon - Wikipedia

   en.wikipedia.org/wiki/Metroxylon

   Metroxylon is a genus of monoecious flowering plants in the Arecaceae (palm) family, and commonly called the sago palms consisting of seven species.They are native to Western Samoa, New Guinea, the Solomon Islands, the Moluccas, the Carolines and Fiji in a variety of habitats, and cultivated westward to Thailand and Malaya.

5. Tapioca pearl - Wikipedia

   en.wikipedia.org/wiki/Tapioca_pearl

   The making of tapioca balls was also introduced to Brazil (where cassava is native), where they are still known as sagu, despite being made from cassava and not sago palms. [10] Sagu is used in a traditional dish known as sagu de vinho ("wine sago"), popular in the southern state of Rio Grande do Sul. It is usually mixed with sugar and red wine ...

6. Cycas revoluta - Wikipedia

   en.wikipedia.org/wiki/Cycas_revoluta

   Cycas revoluta (Sotetsu [Japanese ソテツ], sago palm, king sago, sago cycad, Japanese sago palm) is a species of gymnosperm in the family Cycadaceae, native to southern Japan including the Ryukyu Islands. It is one of several species used for the production of sago, as well as an ornamental plant. The sago cycad can be distinguished by a ...

7. Papeda (food) - Wikipedia

   en.wikipedia.org/wiki/Papeda_(food)

   The still-moist sago starch is usually stored in a container made of sago palm leaflets, called tumang, in which it will keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda. Depending on the variety and the growing conditions, it may take a sago tree five to over ten years to ...