Many people overseas associate sago with Sarawak. That is a nice way to think about this special palm.

Sago palms often surround longhouses in the lower reaches of rivers like the Rajang, Lupar, Sarawak,
Kemena, Niah, Dalat,Igan, Oya, Mukah in Sarawak. When this is the case they are often fell for food
instead of reserving  for the making of sago starch. This is because the Ibans are padi growers and
they have enough  rice every year, so the sago palms become their source of vegetable.
Generally, the sago palm heart (Metroxylon sagu) is  a lovely and sweet vegetable. The heart of a sago palm
from a single tree can provide a delectable soup for up to two hundred people. This heart is usually called
"upa" by the Ibans. A generous relative can provide up to five sections or blocks (small cut up logs) from one
 single tree. That is, from these cuttings, more than 1000 people can have a good soup.
Sago palms are multi-stemmend trees and are usually about 50 feet tall. They have a spiny trunk and
has typical palms leaves clustered at the tip.

The Sago trunk has a tough rind. This rind encloses a spongy inner pith. Commerically, the tree when felled will 
be cut into  equal portions and floated to the sago factory where the pith will be removed to make starch.

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It is known that one sago palm is enough to provide sago starch for one single 
person for a whole year!

During the Japanese Occupation many people ate Siaboh or sago and grew
 really tired of it for 3 years and 8 months.  Now in their 80's and 90's they 
remember eating starch but they did not eat sago hearts like the Ibans today.

They have indeed survived the war to tell the horror stories of 
scraping and preparing the starch, boiling it and eating the 
sticky linut.

Sago is another source of food which saved so many lives during the war.

God works in miraculous ways.