Sago

Produced in concordance with State Standard of Russian Federation
Technical requirements 9187-046-00334735-99

Ingredients: corn starch, potato starch.

Sago — is the small grains are manufactured from potato and corn starch without application of additives. At cooking sago inflates in two - three times. In cookery sago used generally for a stuffing of pies (especially fish pies), patties, puddings. The sago can be used for cooking porridges, garnishing to the second dishes, using for preparation of the first dishes.

Sago is recommended to people suffering phenylketonuria for which the food containing fiber is contra-indicated. Sago can be used as enveloping means at illnesses of digestive apparatus.

Metroxylon sagu

Interesting records: Primary - sago is a starch extracted from the pith of sago palm stems, Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak and sagu. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a paste, or as a pancake. Palms are felled just before flowering, when the stems are richest in starch. One palm yields 150 to 300 kg of starch. Sago palms grow very quickly, up to 1.5m of vertical stem growth per year. In addition to its use as a food source, the leaves and spathe of the sago palm are used for construction materials and for thatching roofs. The fibre can be made into rope.