Sago in India

sabu trade-Allways First Sabuindia


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 multi-fold. 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, indigestible 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 hazardous chemicals, if used in production of the Sago.

Charateristics of Tapioca Sago

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 and made from pure milk of Tapioca root, even anyone can take on auspicious or fast days.
6. Sick persons can take for immediate recovery.
7. Harmless, easy-digestive, Very good food for your childrens.

Tapioca Sago shall be manufactured from the starch obtained from the tubers of Tapioca.

For Sago, the following specifications are fixed regarding quality
Extract from The Gazette of India, Part II, Section 3, Sub-Section (I) Dated 22-9-2007 schedule-II (See Rules 3 & 4) by Mininistry of Agriculture ( Department of Agriculture and Cooperation) as follows:

Tapioca Sago shall be:

  • Hard, Clean, wholesome, globules or pearls of uniform colour, shape and size;
  • Free from insect infestations, live insect, dead insects, insect fragments, mould/mites,larvae etc;
  • Free from fermented and musty odour;
  • Free from dirt, extraneous matter including added colouring matter;
  • Free from bleaching, whitening agent or optical whiteners, sweetening agents or any other adulterant;
  • Free from any fungal or bacteria contamination
(II) Tapioca Sago Shall comply with the residual level of poisonous Metals (rule 57), crop contaminants (rule 57-A), naturally occurring toxic substances (rule 57-B), insecticides and pesticides residues (rule 65) and other food safety requirements as laid down under the provisions of Prevention of Food Adulteration Rules, 1955.

Special Characteristics of Sago
Criteria of grade designation for Sago Under AGMARK
fixed by Department of Agriculture & Cooperation
Directorate of Marketing & Inspection,
Ministry of Agriculture.

Special Characteristics ________ Grade -> Special Standard General
Moisture Percent by Mass (Maximum) 11 11 12
Total Ash Percent by Mass on Dry Basis (Maximum) 0.30 0.40 0.40
Acid Insoluble Ash Percent by Mass on Dry Basis (Maximum) 0.10 0.10 0.10
Starch Percent By Mass on Dry Basis (Minimum) 98.0 98.0 96.0
Protein Percent By Mass on Dry Basis (Maximum) 0.30 0.30 0.30
Crude Fibre Percent By Mass on Dry Basis (Maximum) 15 20 20
pH of Aqueous Extract (Between) 4.5 to 7 4.5 to 7 4.5 to 7
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
Sulphur dioxide content in PPM. (Maximum) 100 100 100
HCN (Hydrocyanic acid) Test Negative Negative Negative