Papua’s Sago Sticky Food

Papua’s sago – Sago is Papua traditional food.

The following video is really interesting. Please watch how Papua’s sticky food a.k.a Sago or Papua’s sago.

To know more about Sago Papua, please read A Quest to understand Sago.

The wiki explanation about Sago here.

To read the morphology, growth and genetic variations of sago palm please visit here.

I eat Sago in many different forms and my only problem is that Sago makes my stomach full faster than when I eat bread. But for Papuan, eating Sago is not only about daily meal but also part of Papuan culture. Papuan traditional food almost always contain sago. If you want to know more about different types of Sago cuisines, you can find here.

Quoted from Wikipedia

Sago (/ˈseɪɡoʊ/) is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially those of Metroxylon sagu.

Sago palm has the ability to thrive in the harsh swampy peat environment of certain areas. It is estimated that there are about 2 million ha of natural sago palm forests and about 0.14 million ha of planted sago palm at present, out of a total swamp area of about 20 million ha in Asia and the Pacific Region, most of which are under-or non utilized.

Growing in a suitable environment with organized farming practices, sago palm could have a yield potential of up to 25 tons of starch per hectare per year. Sago starch yield per unit area could be about 3 to 4 times higher than that of rice, corn, or wheat, and about 17 times higher than that of cassava.

Compared to the common industrial starches, however, sago starch has been somewhat neglected and relatively less attention has been devoted to the sago palm and its starch. Nevertheless, a number of studies have been published covering various aspects of sago starch such as molecular structure, physicochemical and functional properties, chemical/physical modifications, and quality issues.