Agriculture
Sago Flour
Origin: Papua & Maluku, Indonesia
Pure sago starch from Papua and Maluku, unique high-viscosity tropical starch for noodles, traditional foods, paper Industry, and biodegradable packaging.
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Product Description
<p>Sago starch (pati sagu) is extracted from the pith of the sago palm (Metroxylon sagu), which grows abundantly in the peat swamp forests of Papua and Maluku. Indonesia holds the world's largest sago palm resources, estimated at 51% of the global total. Sago starch is unique for its very high molecular weight and distinctive viscosity profile that differs from tapioca and other starches.</p><p>Used in traditional Indonesian foods (papeda, sagu lemang), noodle and vermicelli production, paper sizing and coating, textile sizing, and increasingly in biodegradable packaging as a sustainable alternative to petrochemical plastics. Available as native sago starch and modified sago starch.</p>