Sago starch, derived from the pith of various palm trees, is a versatile and valuable ingredient with a wide range of applications in the food and industrial sectors. Here is a comprehensive overview of sago starch:

Origin and Production:
Sago starch is primarily extracted from the pith, or core, of various types of palm trees, commonly the sago palm (Metroxylon sagu). The extraction process involves several steps, including cutting down the palm, extracting the pith, crushing or rasping it, and then washing and straining to separate the starch granules from other components.

Physical Characteristics:
Sago starch typically presents as a fine, white powder with a neutral odor and taste. It is known for its excellent water-absorbing properties, forming a smooth and translucent paste when mixed with water.