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Sago (/ ˈ s eɪ ɡ oʊ /) is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. [1] 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 ...
'eSagu' is a web-based personalized agro-advisory system which uses Information Technology to solve unscientific agricultural practices. Sagu means cultivation in the Telugu-local language of Telangana [1] Andhra Pradesh, the region in which the project started.
Metroxylon sagu, the true sago palm, is a species of palm in the genus Metroxylon, native to tropical southeastern Asia. The tree is a major source of sago starch.
Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia , namely parts of Sulawesi , [ 1 ] the Maluku Islands and coastal Papua . [ 2 ]