What is it about?
This article explains why the sago palm is an important but often overlooked plant that can help support food security, cultural traditions, and sustainable development. The sago palm grows naturally in swampy and low-quality soils where many common food crops cannot survive. Despite this, it produces very large amounts of starch, making it one of the most productive natural sources of carbohydrates in the world. The review brings together existing research to describe how sago has been traditionally used as a staple food in several Southeast Asian countries, where it plays an important role in daily diets, social practices, and cultural ceremonies. Popular foods such as ambuyat and papeda show how sago continues to shape regional food traditions. In addition to its cultural value, the article highlights the nutritional properties of sago starch, including its low glycemic index and resistant starch content, which may support healthier diets and gut health. Beyond food, the article also shows how sago is used in modern industries. Sago starch can be processed into biodegradable plastics, bioethanol, food additives, and pharmaceutical ingredients, offering environmentally friendly alternatives to petroleum-based products. The review compares sago with other starch crops such as cassava and breadfruit, showing that sago performs well in terms of yield and environmental resilience. Overall, this article shows that the sago palm is more than a traditional crop. It is a versatile and sustainable resource with potential benefits for nutrition, industry, rural livelihoods, and climate-resilient agriculture. The review also identifies gaps in research and highlights the need for improved processing technologies, health studies, and policy support to help unlock the global potential of sago.
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Why is it important?
This work is important because it brings attention to the sago palm as a highly productive yet underused crop at a time when the world faces growing challenges related to food security, climate change, and sustainable resource use. Many widely consumed staple crops depend on fertile land and stable climates, which are increasingly threatened by environmental degradation and extreme weather. In contrast, the sago palm thrives in marginal, waterlogged soils where few other food crops can grow, while producing exceptionally high amounts of starch. What makes this study unique is that it brings together nutritional, cultural, agricultural, and industrial perspectives into a single, accessible overview. Rather than focusing only on starch chemistry or crop yield, the article shows how sago connects traditional food systems, modern health needs, and environmentally friendly industrial applications. This integrated approach helps readers understand why sago is not only a traditional food but also a strategic resource for the future. The review is also timely because there is increasing interest in low-glycemic foods, sustainable carbohydrates, biodegradable materials, and climate-resilient agriculture. Sago starch has properties that make it suitable for healthier diets and functional foods, while also serving as a renewable raw material for industries seeking alternatives to fossil-based products. By identifying current knowledge gaps—such as processing efficiency, health validation, and policy support—this work provides clear directions for future research and development. Overall, this article helps policymakers, researchers, and the public recognize the untapped potential of the sago palm and supports informed decisions about diversifying food sources, preserving cultural heritage, and promoting sustainable development in vulnerable regions
Perspectives
From my personal perspective, working on this article was an opportunity to reconnect scientific research with real-world food systems and traditional knowledge that are often overlooked in mainstream discussions. Coming from a background in pharmaceutical and food-related research, I was particularly motivated by how the sago palm bridges nutrition, culture, sustainability, and industrial innovation within a single plant system. While sago is well known to many local communities in Southeast Asia, its broader relevance to global food security and sustainable development remains underappreciated. Preparing this review reinforced my belief that underutilized crops deserve greater scientific and policy attention, especially in the context of climate change and increasing pressure on conventional staple foods. What I found most compelling was the ability of sago to thrive in marginal environments while supporting both traditional diets and modern industrial applications. This dual role highlights the importance of learning from indigenous practices while applying contemporary scientific approaches to improve processing, safety, and value creation. I also see this article as a step toward encouraging more interdisciplinary research that connects agriculture, nutrition, public health, and sustainability. By bringing together evidence from ethnobotany, food science, and industrial applications, I hope this work encourages researchers and decision-makers to look beyond dominant crops and consider alternative resources that are already deeply embedded in local cultures. Ultimately, my hope is that this article stimulates further research, collaboration, and policy interest in sago palm and similar crops that can contribute meaningfully to resilient and sustainable food systems in the future
Dr. Said Moshawih
Universiti Brunei Darussalam
Read the Original
This page is a summary of: Exploring the nutritional, cultural, and industrial significance of Metroxylon sagu, Discover Food, October 2025, Springer Science + Business Media,
DOI: 10.1007/s44187-025-00638-6.
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