Sago in India

Sabuindia
Tapioca Sago

The specifications given here are in the public interest only. Consumers should check quality of the Sago before use or should purchase only the quality, approved by Govt. Agencies.

It is notable here, that in recent years, the quality of Sago has been falls down due to adopting of unhealthy business practices by some of the sago manufacturers . Actually The Sago Industry is passing through a changing phase, where the conflict is between traditional type of production & new technology, through which production can be increased multifold. A thorough research should be needed at once keeping in mind the uses of sago and acceptance of taste & varieties in India.

The general sago consumers are loosing confidence in sago and sago products. They are facing problems at the time of food preparation as "sticky Khichadi", bad smell, undigestive or begin liquid after soaking in water.  

We want to clear here that Sago is a very pure & good, digestive food and is very good for health. 
Sago is not harmful, Harmful are the chemicals, if used in production of the Sago.

sabu trade-Allways First

CHARACTERISTICS OF SAGO
साबुदाना के चारित्रिक गुण

General Characteristics of Sago

Tapioca Sago has various specialities as a food item,
among which the following are quiet significant:

1. It is very easy to cook.
2. The taste is very delicious.
3. Even a novice cook can prepare varieties of Dishes.
4. It is easy to digest.
5. As it is fully pure & made from pure milk of Tapioca root, even anyone can take on auspicious or fast days.
6. Sick persons can take for immediate recovery.




For Sago, the following specifications are fixed regarding quality under schedule-I (Rules 3 & 4) as follows:

Tapioca Sago shall

1. Be manufactured from the starch obtained from the tubers of tapioca.
2. Be sweet clean hard, and wholesome.
3. Be in a sound merchantable condition, broken not exceeding percent.
4. Be completely free from mould obnoxious smell.
5. Be sieved and classified as under:
(I) Common Sago - Upper sieve no.11 mesh & Lower sieve no.9 3/4mesh
(ii) Motidana Sago -Upper sieve no.8 mesh & lower sieve no.6 3/4 mesh


Special Characteristics of Sago Under
AGMARK

  fixed by Department of Agriculture & Cooperation
Directorate of Marketing & Inspection,
Ministry of Agriculture.

  Characteristics Milkwhite  General Special  
1.Moisture percent by weight (Maximum) 12.0 12.0 12.0
2.Total ash (Maximum)** 0.4 0.4 0.4
3.Acid insoluble ash (Max.)** 0.1 0.1 0.1
4.Starch percentage (Minimum)** 95.0 92.0  90.0
5.Protein percentage (Max.)** 0.3 0.3 0.3
6.Sulphur dioxide PPM. (Max.) 100 100 100
7.Crudefibre percentage (Max.)** 0.2 0.2 0.2
8.PH.of aqueous extract  4.5 to 7.0 4.5 to 7.0 4.5 to 7.0
9.Colour of gelatinised alkaline paste in the porcelain cuvetta on the lovibond scale not deeper than 0.2R + 1.0Y 0.3R+1.0Y 0.4R+1.5Y