Myths and Facts – Sachasabu and Alpahar Products

SAGO is known as TAPIOCA GLOBULES in West Bengal, TAPIOCA SAGO or SAGO SEEDS in International market, JAVARISHI in Tamilnadu, SABUDANA or SABU in Maharastra- MadhyaPradesh, Bihar, Rajasthan, Uttar Pradesh & Gujarat.
SAGO is popularly used in KHICHADI in Maharastra & MadhyaPradesh, Whereas Used as baby food in West Bengal, KHIR (PAYASAM) in most states and FARIYALI Items in Gujarat, Rajasthan on Vrata-Upavas (Fasting Days). Generally, people regard as a food to be taken during illness for easy digestion & quick recovery.
The Industry has developed in India only in last 40 years in and around SALEM (Tamilnadu). By the last 10 to 15 years’, very speedy progress is going on in SAMALKOT-KAKINADA belt of East Godavari Dt. in AndhraPradesh.
In producing-center states like Tamilnadu, consumption of sago is virtually below 5% of total production. The main reason is lack of popularisation of sago in regular food habits due to some myths that it may be only used in payasam (a dish prepared with Milk, Sugar & Sago).
SAGO is full of strength & very easy to digest. Even Doctors are prescribing sago to their patients for fast recovery. That is the reason, why people use it on Vrata-Upavas (fasting) days.
SAGO easily mixes with other tastes of spices and other ingredients of the prepared food, so, various dishes can be prepared from it. The only need is for a firm determination to find out new preparations of varieties.
SAGO is very low cost food as about 200 GMS. Of sago is enough for a normal person’s one-day food, which costs maximum about Rs.10/-to Rs.12/- only (in Year 2010) in India.
The maximum production of SAGO in India is done by small-scale industries only. There is only two or three organised sector plants in the country for sago-Starch production from Tapioca Root. Thereby, fluctuation of marketing price is abnormal & study is very difficult due to non-availability of complete data of production & sale. Speculative practice is high in this field.
Globules shape of INDIAN SAGO is unique in World. In other countries sago is manufactured by dye-pressing system and comes in light cream colour after drier process. In India, it is shaped round by unique swift system & dried under direct sunrays, so, it gets pure white colours & full Round Shape.
In India, Sago Consumers like whitish colour & have created a myth that more white sago is more pure and hygienic. Actually, it is not true,Some brilliant white colour Sago may dangerous to health, whereas,some yellowish colour Sago may be very sweet and hygienic, as there are various factors to decide about the quality gradation of SAGO. (See Savosa Test Form)
SAGO does not attract any insects on storage, if stored in dry condition & will be good for years. It is notable that generally, no pesticides are used at the time of cultivation and harvesting of Tapioca Root, which is the only raw material for Tapioca Sago and Starch.