Sago palm, starch
The starch extracted from the spongy core tissue of the sago palm, a staple food in New Guinea and the Maluku Islands. This term can be used to describe the sago obtaine from both the true sago palm (Metroxylon sagu) and from some cycads used for the same purposes, including Cycas revoluta, Cycas rumphii and Cycas circinalis. To further specify the species, use the [variety](/schema/Product#variety) field.
Also known as: Sago; sago pearls
- Term type: Crop
- Units: kg
- Scientific name: Metroxylon sagu; Cycas spp.
Subclass of
References
HESTIA Glossary