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

Sago Botany: A Starch-Producing Palm with Extensive Benefits

Sago is a monocotyledonous plant belonging to the Palmae family and is widely recognized as a natural source of starch. It is classified among economically valuable palm species, serving important roles in both food production and industrial applications. Among the various starch-producing palms, several of the most commonly utilized genera include Metroxylon spp., Corypha spp., Eugeissona spp., and Caryota spp.

Stem Structure and Starch Content

The sago trunk consists of two primary layers. The outer layer is a hard bark, approximately 3–5 centimeters thick, while the inner portion is composed of pith containing both fiber and starch. In certain regions, such as Maluku, the outer bark of the sago trunk is traditionally used as a building material. In younger sago palms, the bark is relatively thinner compared to mature trees that are ready for harvest.

The name Metroxylon originates from Latin, where metra means pith (the inner core of the trunk) and xylon means wood. The term “sago,” meanwhile, refers to the starch stored within the trunk of this palm species.

Starch Accumulation During Growth

The sago trunk functions as a reservoir for starch, which continues to accumulate as the plant matures. A sago palm is typically ready for harvest at approximately 10–12 years of age, when its starch content has reached its maximum level. At this stage, the trunk may weigh more than one metric ton, with the pith accounting for approximately 75–83% of the total weight, while the outer bark represents only about 17–25%.

In younger palms aged 3–5 years, the starch content remains relatively low. Optimal starch levels are generally achieved at around 11 years of age, with starch constituting approximately 15–20% of the total pith weight.

Ideal Environmental Conditions for Sago Growth

Research conducted by Haryanto and Pangloli indicates that the quality of starch stored within the sago trunk is significantly influenced by factors such as plant age, variety, and environmental conditions. One of the most suitable habitats for sago cultivation is peatland, particularly in the eastern coastal areas of Riau Province.

Peat soils are rich in organic matter, possess high moisture content, and maintain stable water conditions. These characteristics strongly support sago growth and help slow decomposition processes, in contrast to mineral soils, whose physical and chemical properties are generally less favorable for optimal sago development.

Get to know Eco Sago as the Largest Selatpanjang 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.