Sago starch is flour derived from the trunk of the sago palm tree. As a gluten-free flour alternative, sago flour is increasingly popular due to its smooth texture and health benefits when consumed appropriately. Sago flour can be used as an ingredient for making keropok lekor.

Keropok Lekor a traditional Malay snack in the form of fish crackers typical of Terengganu, Malaysia, which are made from a mixture of fish (such as selayang or parang) and sago flour.

Keropok lekor which uses sago flour (not sweet potato/tapioca flour) is known to produce a chewier, softer texture and a more prominent fish taste.

Well, for those of you who are looking for the Kelantan sago strach industry for keropok lekor, please contact us immediately.

Crop Conditions and Development Directions for Sago Plantations

In many regions, sago was once the primary staple food. Over time, however, its role has diminished as communities increasingly prefer rice, which is considered more practical to process and serve. As a result, the use of sago as a traditional food source has gradually declined.

Despite this shift, sago possesses substantial potential to support national food security. With a carbohydrate content of approximately 79.51 percent, it represents a very high-energy food source. When managed appropriately, sago can function as an alternative staple that is no less important than rice or other major food crops.

In terms of productivity, sago is considered highly efficient. Each tree is capable of producing an average of 147.8 ± 33.6 kilograms of wet starch. Combined with its favorable nutritional value and the extensive land area suitable for cultivation, sago has strong prospects as a key contributor to future food supply.

The greatest challenge, however, lies in its management practices. To date, sago utilization has largely depended on natural sago forests. To achieve sustainable increases in yield, this approach must be redirected toward the development of sago plantations or estate-based systems. The initial step involves reorganizing community-owned sago areas by paying close attention to plant density, balanced spatial distribution, and an ideal age structure of the trees.

Research by Rahayu et al. (2013) also emphasizes the importance of maintaining sago biodiversity while simultaneously providing economic benefits to local communities through habitat conservation. Accordingly, efforts to increase national production should be accompanied by the expansion of cultivated areas in suitable regions, ensuring that sago development proceeds optimally while remaining aligned with environmental sustainability.

Get to know Eco Sago as the Largest Kelantan Sago Starch Industry

Eco Sago is one of the cheapest sago flour factory in the world, ready to meet your sago flour needs for business and household purposes.

Located in Selatpanjang, Meranti Islands—an area rich in sago resources—we are committed to producing high-quality sago flour.

Every stage, from tree harvesting, milling, to screening, is carried out meticulously to produce flour that is smooth, soft, and hygienic.