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/In this modern era, various diets have emerged, but not all of them are effective and sustainable. One natural solution […]

Sago starch, derived from the pith of tropical palm trees, is a valuable carbohydrate source widely consumed in Southeast Asia

In this modern era, various diets have emerged, but not all of them are effective and sustainable. One natural solution

Sago, a starch extracted from the pith of sago palms, has long been a dietary staple in Southeast Asia and

Indonesia is home to the world’s largest sago reserves, covering around 5.5 million hectaresroughly 85% of the global sago plantations

Sago, often called the “tree of life,” is much more than just a source of starch. Grown in tropical areas,

Sago flour is flour extracted from the trunk of the sago tree (Metroxylon sagu), and goes through a natural extraction

Sago flour has long been a staple in Southeast Asian cuisine, but it is now gaining popularity in Japanese and

Sago flour has several advantages over other flours. It is gluten-free, which is perfect for those who have gluten intolerance

Sago flour has great potential to be developed into various innovative processed products. One interesting opportunity is modern traditional food