Sago is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, 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 pancake.
Sago palms (Metroxylon sagu) in New Guinea
Peeling and pounding a segment of Sago Palm stem to produce an edible starch. Sepik River, Papua New Guinea
A sago palm being harvested for sago production
Sago logs ready for processing in Kampung Medong, Sarawak, Malaysia.
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).
Starch
Potato starch granules in cells of the potato
Starch in endosperm in embryonic phase of maize seed
Glucose syrup