Why in News?
Salem Sago is in the news because the first GI-tagged consignment was recently flagged off from Tamil Nadu to Canada.
Key Information
- Origin & Recognition:
- Geographical Indication (GI): Received the official GI tag in September 2023, recognizing it as a unique product of the Salem district in Tamil Nadu.
- Land of Sago: Salem is known as the "Land of Sago," producing more than 80% of India's sago.
- Historical Note: It was first produced in India in Salem around 1943–1944 and served as a critical food source during severe droughts in the Travancore Kingdom.
- Product Details:
- Local Name: Locally referred to as Javvarisi and widely known across India as Sabudana.
- Source: Derived from the wet starch powder extracted by crushing tapioca (cassava) roots.
- Appearance: It consists of small, hard, pearl-white globules or "pearls".
- Production Process:
- Extraction: Tapioca roots (containing 30–35% starch) are crushed to obtain wet starch milk.
- Settling: The milk settles for 3–8 hours to allow impurities to be drained.
- Globulation: The settled starch is converted into small pearls using indigenous mechanical globulators.
- Roasting & Drying: The pearls are roasted on hot plates and then sun-dried on large platforms.
- Industrial Significance:
- Sagoserve: Established in 1981, the Salem Starch and Sago Manufacturers Service Industrial Co-operative Society is the primary body overseeing quality, storage, and marketing.
- Diverse Uses: Beyond a food staple, sago is used in industries like textiles (sizing fibers), paper (surface treatment), pharmaceuticals, cosmetics, and alcohol production.
- Nutritional & Health Benefits:
- Energy Source: High in carbohydrates, making it an ideal energy-boosting food for athletes and during religious fasts.
- Dietary Friendly: Naturally gluten-free, low in cholesterol, and easily digestible.
- Rich in Minerals: Contains potassium (aids blood pressure) and calcium (supports bone density).
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