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 Trengganu sago strach industry for keropok lekor, please contact us immediately.

Transformation of Sago Forests into Sago Plantations

Sago management that has long relied solely on natural sago forests needs to be redirected toward more systematically planned sago plantations or estates. Under this new management approach, harvest yields can be increased in a sustainable manner without compromising environmental conservation.

The initial stages of land reorganization include improving plant density, ensuring more even spatial distribution, and establishing an ideal age structure of sago trees. In addition, expanding cultivated areas on suitable land is essential to optimizing national sago production.

Community support for this initiative is notably strong. Data indicate that 97.09 percent of farmers agree with transforming sago forests into managed plantations. This shared understanding between farmers and village governments represents a positive signal for enhancing the economic value of sago while ensuring its long-term sustainability.

To date, sago trees have often grown naturally with limited attention. A low sense of ownership has led to minimal maintenance in many areas. Through improved management practices, sago conservation can be better ensured, as local communities become actively involved as both owners and managers of the resource.

Although development is directed toward plantation systems, ecological considerations remain a top priority. The natural habitat of sago must be preserved, as the plant represents both an ancestral heritage and a vital component of the surrounding ecosystem. In this way, plantation development can proceed without disrupting ecological balance.

The primary motivation for community participation in sago farmer groups is economic necessity. Sago is viewed as a promising source of income, making the presence of organized sago plantations in Maluku particularly significant. This is because structured sago management models are still relatively new in the region.

Technical measures such as clump thinning and proper spacing arrangements are now being implemented. These practices have proven effective in increasing sago tree productivity. The program is also aligned with initiatives of the Maluku Provincial Agriculture Office, which seek to raise public awareness regarding the conservation and sustainable use of sago.

The management of a 25-hectare area by farmer groups serves as a concrete example of how the transformation of sago forests into sago plantations can generate multiple benefits. It not only improves farmers’ welfare but also preserves environmental functions, maintains soil fertility, and ensures the sustainability of production in the future.

Get to know Eco Sago as the Largest Trengganu 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.