Part 7/12:
The slow growth cycle of sago—taking approximately ten years to reach first harvest—has limited its widespread adoption as a staple. However, local authorities are now promoting the crop as part of efforts to diversify the national food supply and restore degraded peatlands, which are often damaged by slash-and-burn burning practices.
Sago Processing and Economic Significance
Sago is processed into flour in factories close to plantations. For instance, a typical factory in Moranti Islands can produce up to 10 tons of sago flour daily, employing dozens of locals. The process involves harvesting and chopping the sago trunks, which are then ground into flour. Market prices remain modest, with farmers earning approximately $3 per trunk.