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    Sago is a a starch that comes from the sago palm. Like many other starches such as corn or potato starch, it is used in cooking and baking as a thickener. It may also be used to stiffen fabrics. The sago palm commonly grows in Papua New Guinea and in Southeast Asia. It usually takes about 15 years for the tree to mature and its starch to become useable. In order to remove the starch, the tree must be cut down and the material, or pith, inside scooped out. After the pith is scooped out, workers beat it using either sticks or knives to remove the starch. They then wet the pith and knead it to extract more starch. After kneading the wet pith, workers push it through a strainer, such as a feed sack and squeeze the starchy water out. They continue to squeeze the pith until all the starch is removed. The water drains away from the starch, which is collected in containers and allowed to dry fully. In India, sago is used in the form of small beads or pearls that much resemble the tapioca pearls used in bubble tea drinks. The pearl form is known as Sabudana and is often used to make a sort of porridge known as Khichdi. Khichdi is commonly eaten for breakfast. Sago is nearly pure carbohydrate and has very little protein, vitamins, or minerals. Sago can be enriched with addition of other healthy food options- groundnuts, vegetables, milk etc.