Sago Sago Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of "Metroxylon sagu". It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called "saksak", "rabia" and "sagu". The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda), or as a
Sago In New Zealand, sago is boiled with water and lemon juice and sweetened with golden syrup to make lemon sago pudding. In India, Tapioca Sago is used mainly to make the food items like "Kheer","Kichadi", "Vada" etc. Sago starch is also used to treat fibre, making it easier to machine. This process is called sizing and helps to bind the fibre, give it a predictable slip for running on metal, standardise the level of hydration of the fibre and give the textile more body. Most cloth and clothing has been sized; this leaves a residue which is removed in the