SAGO CULTIVATION

1. Local Name: Rumbia (Metroxylon sp.)

         

2. Recommended varieties

• spiny type
• smooth type

3. Planting:

Suckers are obtained from matured sago garden, healthy, vigorous growth and no sign of pest and disease infection.

4. Planting Distance: 10m x 10m (100 palm/ha)

5. Manuring:

Recommended 3 times application as follows:

6. Harvesting

The time taken for the palms to reach the stage for harvesting depends on the fertility of soil. On the average, sago palms are ready for harvest at the age of 12 or 13, and 15-18 years for mineral soils and peat swamo aresa respectively.

Harvesting can be done manually by using an axe or mechanically using a chainsaw. The felled sago palms are then cut into sections which facilitate transporation. Sago sections should not be left on the field for more than 2 days to avoid deterioration of starch in the trunk. The sections should be transported to the mill immediately for processing. (Rujukan: Sago, Cultivation & Processing, Leaflet No.98).

7. Usage

Sago starch is similar to starch obtained from maize, potato, tobaco and wheat which can be used for making bread, biscuit, cake, noodle, cracker, cendol, pudding, kway-tiew, chilli and tomato sauces. "Sagu" and "tebaloi" are the most favourite Melanau tradisional food which can be made from the sago starch.

Sago flour can be used for processing MSG, glucose syrup, alcohol, infant food, editable gum, tekstile, glue, plastic and etc.