Sago strach 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.

Well, for those of you who are looking for the sago strach factory Selangor, please contact us immediately.

Harvesting and Post-Harvest Handling of Sago Plants

Sago is one of the important food crops in Indonesia, alongside rice. For some communities, particularly in eastern Indonesia, sago serves as a primary staple food consumed on a daily basis. Unlike rice, which is harvested for its grains, sago is harvested from its trunk, which is rich in starch.

Sago palms generally reach harvest maturity at the age of 6 to 7 years. However, the harvesting process must be carried out carefully and systematically. The following are the proper stages of sago harvesting and processing.

Stages of Sago Harvesting

According to Cybext of the Ministry of Agriculture, the harvesting process begins with clearing access paths to the sago clumps to facilitate the transportation of the trunks after felling. The trunks selected for harvest are also cleaned beforehand to ensure a smoother cutting process.

The felling of sago palms is carried out as close to the roots as possible using tools such as chainsaws. After being cut down, the trunk is cleared of leaf sheaths and cut into lengths of approximately 6 to 15 meters. The tip of the trunk, which contains a low starch content, is discarded. The remaining large trunk is then further cut into smaller sections (1–2 meters) to facilitate transport to the processing site.

Post-Harvest Stages of Sago

After harvesting, sago cannot be consumed immediately. Several important processes must be conducted to extract starch from the sago trunk.

1. Collection and Transportation

The cut sago trunks are transported to the nearest water source for further processing. Two commonly used methods are:

Water transport: The sago trunks are floated through canals to the processing site, where they are caught using nets and transported with specialized equipment.

Land transport: When using land routes, the trunks are transported by trucks or carts to the processing location.

2. Extraction of Sago Starch

There are two main methods for extracting starch from sago trunks: the traditional method (Maluku method) and the fabrication or industrial method.

Maluku Method (Traditional):

• The sago trunk is split into two parts.
• The sago pith is pounded using a tool known as nani and collected in a special container.
• The pounded material (ela) is filtered using a goti and rinsed with clean water to dissolve the starch.
• The starch solution is then allowed to settle, separated from the water, leaving wet sago starch ready for storage or further processing.

Fabrication Method (Modern):

• The sago pith is grated using a cylindrical machine connected to a motor.
• The grated material is further processed using a centrifugal system, similar to starch separation in tapioca factories.
• The resulting sago starch is then dried and processed into flour.

3. Bleaching of Sago Starch

The final stage of sago processing is starch bleaching to obtain a brighter color. This process is carried out by mixing 300 grams of calcium hypochlorite in 100 liters of water, then soaking the sago starch in the solution. Through this method, the sago flour attains a whiter and cleaner appearance before being used in various food products.

Get to know Eco Sago as the Largest Sago Strach Factory Selangor

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 Selangor, 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.