Sago palm is the name of a palm-producing sago flour. In various foreign languages known as sagu (Vietnam), sakhu (Thailand), sa: khu'u (Laos), and Rumbia (Indonesia). While the scientific name is Metroxylon sago.
Sago palm has a long and branched root of rhizomes; canopy height of 10 m or more and stem diameter reaches 60 cm. The leaves are large, compound leaf pinnate,up to 7 m long, with the length of the child leaves 1.5 m, long stem and sprinkling.
From the pith of the stem produced sago flour, which is an important source of carbohydrates for the citizens of the archipelago in the eastern part of the archipelago. Various kinds of staple foods and cakes made people from this sago flour. Sago is harvested when the flower buds have come out, but have not bloomed completely. This harvest age varies according to the type of cultivars, the fastest at approximately age 6.
