Knowledge Centre

Tapioca is the starch-rich root of Manihot esculenta. The crop is cultivated in tropical conditions and its harvested roots are perishable, making timely handling and processing important.

Roots are cleaned and processed to recover starch. The starch is prepared and formed into edible sago. Commercial sago may follow roasted or steam-cooked processing routes before drying, grading and packing.

Clean roots are reduced to release starch, which is separated from fibre and water, then purified as appropriate, dewatered, dried, graded and packed for the intended market.

Use four consistent product names: Sabudana — Roasted Standard, the common white grade with an indicative dry size of 3–4 mm; Moti Sago — Small Roasted, also called Motidana or barik sabudana, at about 2–3 mm; Pearl Nylon Sago — Large Steam-Cooked, also called Glass Nylon or Big Nylon, at about 5–8 mm; and Ceylon Nylon Sago — Small Steam-Cooked, also called Mini Nylon or Ceylon Glass Nylon, at about 2–4 mm. Sizes are indicative and can vary between manufacturers and batches.

Sago supports dishes, snacks and desserts. Tapioca starch contributes texture or functionality in foods and serves textiles, paper, corrugated packaging, adhesives and other formulations.

Healthy planting material, suitable soil, crop monitoring, appropriate harvest maturity and fast post-harvest movement influence the value chain.

Traceability, hygiene, process controls, testing, records, storage and compliant labelling form a connected manufacturing system.

Salem Sago received GI registration in March 2023. GI identification and use depend on the registration and authorised-user requirements.

ATSSMA provides clear product and sector information. Technical, regulatory and purchasing requirements should be confirmed with the appropriate authority, laboratory or supplier.

Product characteristics depend on raw material, processing, grade, handling and the intended application. Reliable product information should be based on verifiable specifications and evidence.