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 Negeri Sembilan sago strach Supplier for keropok lekor, please contact us immediately.

The Vast Potential of Sago in Indonesia

Indonesia possesses extraordinary natural wealth, one of which is the sago palm that grows abundantly across various regions. The largest concentration of sago is found in the eastern part of the archipelago—approximately 95.9% of the total area is located in Papua and Maluku, while only 4.1% is spread across western Indonesia. The total area of sago forests nationwide is estimated at 1.25 million hectares, with an average density of around 1,480 trees per hectare. From this area, each hectare has the potential to yield approximately 125–140 harvestable trees annually.

Papua stands as the largest center of sago production, with about 1.2 million hectares, followed by Maluku, which contributes around 50,000 hectares. In addition, there are approximately 148,000 hectares of semi-cultivated sago forests distributed across other regions such as Sulawesi, Kalimantan, Sumatra, the Riau Islands, and Mentawai in West Sumatra.

Unfortunately, this vast potential has not yet been fully optimized. Of the total available area, only about 40% is truly productive, with an average starch yield of around 7 tons per hectare per year. Ironically, many sago palms that have reached harvest age are left to deteriorate without being utilized, resulting in national production levels that fall short of their optimal capacity.

In terms of utilization, sago plays a highly versatile role. In the food sector, sago starch is processed into flour for a wide range of traditional dishes as well as modern food products. According to research by Alfons and Rivaie, sago is classified as a functional food—meaning it not only provides energy but also offers health benefits due to its safe and beneficial bioactive compounds.

One of the key advantages of sago is its low Glycemic Index (GI), making it a suitable option for maintaining stable blood sugar levels and supporting insulin control. This benefit makes sago increasingly relevant amid growing public awareness of healthy dietary patterns.

With its extensive land potential, clear health benefits, and promising industrial prospects, sago deserves greater attention as a strategic commodity for Indonesia’s future.

Get to know Eco Sago as the Largest Negeri Sembilan Sago Starch Supplier

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.