is considered similar to the other species in Melanesia and Polynesia (Ehara et al.
2019). Sago palm is well known for its potential to accumulate a large amount of
starch around 200 kg per plant or more in the trunk. The starch can be extracted from
the soft pith located in the trunk by simple water extraction. Said extraction can be
done by mixing crushed pith and water. Sago (starch obtained from the palm trunk)
has long been used as food similar to bananas and taros (Barrau 1959). This palm
species can be recognized as one of the crops used by human beings since ancient
times (Takamura 1990). The sago-type palms were an important food plant prior to
the introduction of rice (around 5000 years ago) in south subtropical China (Yang
et al. 2013).
The growing area of sago palm spreads across several land conditions such as
upland, tidal, and submerged areas which do not have a proper water drainage
system (Ehara 2006a). This palm species can grow in swamp, alluvial, and peat
soils where almost no other major crops can grow without drainage or soil improvement. Sago palm is adapted to an extremely wide range of environmental conditions
from brackish water to fresh water. The distribution zone of sago palm is mostly
within 10 degrees latitude north and south. Natural stands of sago palm are found in
freshwater swamps at the coastal area and river floodplains or ravines up to 700 m
above sea level. Normal types of soils are considered to be more favorable for sago
palm growth than the clay or swamp soils (Schuiling and Flach 1985).
Although its growth rate varies depending on soil conditions, a sago palm can
attain a very vigorous growth rate of 70 t (dry matter) per hectare per year in a
favorable environment (Flach 1984). Usually a sago palm is harvested from natural
and semi-cultivated stands, and thus agrochemicals are not applied for their growth.
Sago palm is still an important staple food in some areas of Malay Archipelago
(Ehara et al. 2000). Its leaves (leaflets) play a significant role as thatching materials.
It is grown and harvested entirely to make roof thatch or atap in some areas. Sago
starch can be further processed into various basic raw materials for food, animal
feed, and industrial uses. Moreover, sago starch and its residues resulted from the
conventional starch extraction can be utilized for ethanol and bioplastic production
(Utami et al. 2014). This carbohydrate resource is a highly important bioresource not
only for sustainable agriculture but also rural development in swampy areas of the
tropics. Sago palm is recognized as unexploited or underexploited plants because
this species grows in natural forests or under semi-cultivated conditions with very
simple maintenance (Ehara 2006b). Traditional sago palm cultivation is carried out
under minimal management, including sucker control, without using fertilizers
(Okazaki and Kimura 2015). Sago palm can be grown using both seeds and suckers.
Suckers can be traditionally taken from the parent tree for transplantation. New
suckers will appear from the transplanted suckers and the thinning of the newly
emerged suckers, called as sucker control, will allow the sago clump to be harvested
continuously. Considering the recent social backgrounds, namely a new competition
between biofuel production and food production as well as demand for food
diversification, the efficient use of carbohydrates from sago palms and related
species as well as a predicted increase in the sustainable development and utilization
of land in swampy areas are currently anticipated. In Indonesia, to realize a 10%
17 Sago Palm in Peatland
479
2019). Sago palm is well known for its potential to accumulate a large amount of
starch around 200 kg per plant or more in the trunk. The starch can be extracted from
the soft pith located in the trunk by simple water extraction. Said extraction can be
done by mixing crushed pith and water. Sago (starch obtained from the palm trunk)
has long been used as food similar to bananas and taros (Barrau 1959). This palm
species can be recognized as one of the crops used by human beings since ancient
times (Takamura 1990). The sago-type palms were an important food plant prior to
the introduction of rice (around 5000 years ago) in south subtropical China (Yang
et al. 2013).
The growing area of sago palm spreads across several land conditions such as
upland, tidal, and submerged areas which do not have a proper water drainage
system (Ehara 2006a). This palm species can grow in swamp, alluvial, and peat
soils where almost no other major crops can grow without drainage or soil improvement. Sago palm is adapted to an extremely wide range of environmental conditions
from brackish water to fresh water. The distribution zone of sago palm is mostly
within 10 degrees latitude north and south. Natural stands of sago palm are found in
freshwater swamps at the coastal area and river floodplains or ravines up to 700 m
above sea level. Normal types of soils are considered to be more favorable for sago
palm growth than the clay or swamp soils (Schuiling and Flach 1985).
Although its growth rate varies depending on soil conditions, a sago palm can
attain a very vigorous growth rate of 70 t (dry matter) per hectare per year in a
favorable environment (Flach 1984). Usually a sago palm is harvested from natural
and semi-cultivated stands, and thus agrochemicals are not applied for their growth.
Sago palm is still an important staple food in some areas of Malay Archipelago
(Ehara et al. 2000). Its leaves (leaflets) play a significant role as thatching materials.
It is grown and harvested entirely to make roof thatch or atap in some areas. Sago
starch can be further processed into various basic raw materials for food, animal
feed, and industrial uses. Moreover, sago starch and its residues resulted from the
conventional starch extraction can be utilized for ethanol and bioplastic production
(Utami et al. 2014). This carbohydrate resource is a highly important bioresource not
only for sustainable agriculture but also rural development in swampy areas of the
tropics. Sago palm is recognized as unexploited or underexploited plants because
this species grows in natural forests or under semi-cultivated conditions with very
simple maintenance (Ehara 2006b). Traditional sago palm cultivation is carried out
under minimal management, including sucker control, without using fertilizers
(Okazaki and Kimura 2015). Sago palm can be grown using both seeds and suckers.
Suckers can be traditionally taken from the parent tree for transplantation. New
suckers will appear from the transplanted suckers and the thinning of the newly
emerged suckers, called as sucker control, will allow the sago clump to be harvested
continuously. Considering the recent social backgrounds, namely a new competition
between biofuel production and food production as well as demand for food
diversification, the efficient use of carbohydrates from sago palms and related
species as well as a predicted increase in the sustainable development and utilization
of land in swampy areas are currently anticipated. In Indonesia, to realize a 10%
17 Sago Palm in Peatland
479