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Savosa
SAbu
Visual
and
Oral
SAgo
Testing Form |
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Created by Gopal Sabu,
Salem in interest of Consumer Awareness
(Release No.4 Last Modified on 9th October 1997)
An
easy way to find out the quality ranking of Sago
(As
per taste of Indian Consumers)
by simple Visual and Oral tests without any Lab
assistance.
It is so simple to
test a Sago Sample.
Take
about 50 grams sample of Sago. Now, all you need to test
the Quality is one glass of drinking water and about
five minutes of your precious time. Just mark points for
the Sample as per following quality particulars and sum
all marks given by you to find out the result. That's
all.
|
| Quality
Particulars |
Results |
Points |
Help |
| Size
of The Product |
Even |
10 |
As
a Unique type of Making Globules, generally
sizes are not exactly even .
Take it as Normal. |
| Normal |
7 |
| Uneven |
3 |
| Brightness |
Full |
15 |
Here
brightness means Shining in product. It
is absolutely different from Whiteness or
colour of Sago. |
| Medium |
8 |
| Dull |
3 |
| Oral
Taste |
Sweet |
20 |
Take
two or three globules in mouth and chew it
about 10 seconds and find
actual taste from
tip of the tongue. |
| Normal |
17 |
| Light
Sour |
10 |
| Sour |
3 |
| Bitter |
-5 |
| Irritating |
-10 |
| Moisture
(Physical & Oral) |
Nil |
15 |
Take
some globules in hand and try to feel the
moisture. If feeling like wet, means moisture
is high. Take one or two pieces in mouth and
try to break it by teeth. If it breaks
crisply, Moisture is Nil (i.e. minimum
moisture a foodgrain can have, such as 12% in
case of Sago). |
| Medium |
10 |
| High |
0 |
| Colour
(Visual) |
Ultrawhite |
20 |
The
raw material of Sago is pure Milk extracted
only from fresh Tapioca roots. Naturally, It
is Creamy White ( MilkWhite
). In manufacturing
process, due to extra filtration of milk,
colour of product may vary toUltrawhite
or Blueish White .
Due to storage of moisture goods, it becomesYellowish
White and due to
impurities in process like heavy ash contents,
it may look Brownish
or Grayish White .
Check thoroughly and mark the right colour.In
my personal view, MilkWhite should marked as
highest, but generally peoples think in our
country that more white is more good Sago
(Which is a myth), hence I marked 20 to
Ultrawhite. |
| MilkWhite |
15 |
| Blueish
White |
12 |
| Yellowish
White |
9 |
| Brownish
White |
5 |
| Grayish
White |
1 |
| Two
Type Colour |
-5 |
| Water
Solubility |
Normal |
15 |
Take
about 10 grams Sago and put in a small glass
filled with ordinary drinking water just above
the level of Sago in glass. Drain water after
1 minute and wait for 2 minutes after taking
it out. Now, take some wet globules and press
between your fingers gently. If feeling soft,
but in original round shape, it isnormaland
good. If feels very hard to press, it is abnormal
Hard and not good
for NorthIndian recipes like Khichadi etc. |
| Half
Soluble |
10 |
| Full
Soluble |
5 |
| Abnormal
Hard |
5 |
| Broken
% |
Nil |
5 |
Generally
Good Sago Manufacturers filtered Broken from
Sago in India, so there should nilbroken
pieces in the Sample. Mark mediumif
broken is less than 1% and high
if more than 1% in
the Sago sample. |
| Medium |
3 |
| High |
0 |
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Now sum the total marks, you have given to the sample
according the SAVOSA test and compare it with the
Grade chart to find out the correct grade of the
product. Please note that the goods below 35 marks are
not marketable quality of Sago.
*
GRADE CHART *
|
| Grade |
Local Name of
Grade |
Maximum Marks |
Minimum Marks |
| First |
Superfine |
100 |
96 |
| Second |
Milkwhite |
95 |
80 |
| Third |
Special |
79 |
65 |
| Fourth |
Best |
64 |
51 |
| Fifth |
Chalu Best |
50 |
36 |
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The SAVOSA Chart is solely prepared for Consumer
awareness and evaluation based on Indian markets for
Sago and should be used for that purpose only. You can
use it frrely for personal evaluation only.
The author
has experience of more than twenty years in marketing
of Sago and allied products. You can distribute
unaltered copies of the form freely by printing,
electronic media, type or fax, but requests to write
your feedback by using the test. Please mail me your
responses to: gopal@sabuindia.com
or PostBox 926, Salem 636009, Tamilnadu, INDIA.
One more
important thing to note that the Savosa test form is
suitable only for general type of Sago produced in
India generally called "SAGO COMMON" which
is slightly roasted before drying. May be give you
wrong results for Boiled sago, generally called
"Nylon Sago", as the colour and solubility
factor may change in that case.
Anticipating
your comments and Feedbacks for further improvisation.
Thank
you for sparing your Valuable time.
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