Metroxylon sagu, commonly known as Sago, is a tropical palm tree native to Southeast Asia and the Pacific Islands. It thrives in swampy areas and can grow up to 25 meters tall. The tree is valued for its starchy pith, which is processed to produce sago flour, a staple food in many regions. Sago is rich in carbohydrates and is often used in various culinary dishes, such as puddings and soups. The extraction process involves harvesting the trunk, which is then crushed to release the starch. This versatile ingredient is a significant source of nutrition for many communities that rely on it for sustenance.