SAGO is generally Known as SABUDANA and JAVVARISHI in South side of India. Sago is a produce, prepared from the milk of Tapioca kand. Sago and starch basic Raw material in Tapioca kand(root)

This is a well known crop that is recognized by several names in the various regions where it is consumed. It is known as yuca, rumu or manioca in Latin America, manioc in French-speaking Africa and Madagascar, cassava in English-speaking Africa, Ceylon and Thailand, mandioca or aipim in Brazil, tapioca in India and Malaysia, and bi ketella or kaspe in Indonesia (FAO, 1998). These cultivars fall within the species Manihot esculenta Crantz which belongs to the family Euphorblaceae.

Tapioca root has a high resistance to plant disease and high tolerance to extreme stress conditions such as periods of drought and poor soils.

Tapioca was introduced in India during the later part of the 19th Century, Now, mainly grown in the States of Kerala, Andhra-Pradesh, & Tamilnadu. Products from Tapioca like Starch & Sago introduced in India only in 1940s upwards.


Characteristics of SAGO is given below...

Special Characteristics of Sago Under AGMARK

fixed by Department of Agriculture & Cooperation Directorate of Marketing & Inspection, Ministry of Agriculture. Characteristics Milkwhite General Special 1.Moisture percent by weight (Maximum) 12.0 12.0 12.0 2.Total ash (Maximum)** 0.4 0.4 0.4 3.Acid insoluble ash (Max.)** 0.1 0.1 0.1 4.Starch percentage (Minimum)** 95.0 92.0 90.0 5.Protein percentage (Max.)** 0.3 0.3 0.3 6.Sulphur dioxide PPM. (Max.) 100 100 100 7.Crudefibre percentage (Max.)** 0.2 0.2 0.2 8.PH.of aqueous extract 4.5 to 7.0 4.5 to 7.0 4.5 to 7.0 9.Colour of gelatinised alkaline paste in the porcelain cuvetta on the lovibond scale not deeper than 0.2R + 1.0Y 0.3R+1.0Y 0.4R+1.5Y