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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.
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CHARACTERISTICS OF SAGO |
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General Characteristics of Sago
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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: (needs
revision)
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
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Special Characteristics of Sago Under
AGMARK
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fixed by Department of
Agriculture & Cooperation
Directorate of Marketing & Inspection,
Ministry of Agriculture.
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Characteristics |
Milkwhite |
General |
Special |
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| 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 |
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