Metroxylon sagu, commonly known as the true sago palm, is a species of palm that is native to tropical Southeast Asia. The sago palm is of significant cultural and economic importance in these regions, particularly as a source of sago starch.
The sago palm is a suckering palm, which means it produces multiple stems. Each stem of the sago palm flowers only once, bearing a large, upright terminal inflorescence, after which the stem dies, a characteristic known as being hapaxanthic.
In addition to its use for starch, various parts of the sago palm are edible. The upper portion of the trunk’s core can be roasted, and the young nuts, fresh shoots, and palm cabbage are also consumed. The importance of the sago palm dates back to ancient times; it was a significant food source for ancient coastal China before the cultivation of rice. It is important to distinguish between the sago palm (Metroxylon sagu) and the sago cycad (Cycas revoluta). The latter is not a true palm and contains neurotoxins which must be carefully removed through extensive processing before consumption to prevent toxicity.
In summary, Metroxylon sagu plays an important role in traditional diets, local economies, and cultural practices in its native regions. It is an adaptable plant that not only provides a significant source of starch but also has a history that traces back to ancient civilizations.