Note: Information is dated. Do not rely on it.Sago. A starchy product obtained from the trunk of several species of a genus of palms. The one from which the finest sago is prepared forms immense forests on nearly all the Moluccas; each stem yielding from 100 to 800 pounds of sago. The tree is cut down at maturity, the medullary part extracted and reduced to powder like sawdust. The filaments are next separated by washing, and the meal laid to dry. For exportation the finest sago meal is mixed with water, and then rubbed into small grains of the size and form of coriander seeds. The Malays have a process for refining sago, and giving it a fine pearly luster. Sago forms a light, wholesome, nutritious food. It is also largely used in the manufacture of soluble cocoas, and for adulterating the common sorts of arrowroot.
“What good will it be for a man if he gains the whole world, yet forfeits his soul? Or what can a man give in exchange for his soul?”
– Matthew 16:26