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Sago Palm : Multiple Contributions to Food Security and Sustainable Livelihoods.

Bibliographic Details
Main Author: Ehara, Hiroshi.
Other Authors: Toyoda, Yukio., Johnson, Dennis V.
Format: eBook
Language:English
Published: Singapore : Springer Singapore Pte. Limited, 2018.
Edition:1st ed.
Subjects:
Electronic books.
Online Access:Click to View
Table of Contents:
  • Intro
  • Preface
  • Sago supports the welfare of human and the planet:Commemoration of SAGO 2015 Tokyo
  • Contents
  • Contributors
  • Part I: Introduction of Sago Resources
  • Chapter 1: Status and Outlook of Global Food Security and the Role of Underutilized Food Resources: Sago Palm
  • 1.1 Present Status of Global Food Production and Food Security
  • 1.2 Future Outlook Toward 2050
  • 1.2.1 Population and Consumption Increase
  • 1.2.2 World Needs 60% Food Production Increase by 2050
  • 1.2.3 Agricultural Research Is the Key for Achieving Future Food Security
  • 1.3 Future Challenges and Uncertainties
  • 1.3.1 Stagnation of the Increase of Arable Lands
  • 1.3.2 Water Scarcity
  • 1.3.3 Stagnation of Productivity Growth
  • 1.3.4 Uncertainties: Bioenergy and the Impact of Climate Change
  • 1.4 Value of Underutilized Food Crops Toward Promotion of Biodiversity, Food Production, and Food Security
  • 1.4.1 Biodiversity and Food Security
  • 1.4.2 Uncertainty in Future Food Security
  • 1.4.3 Value of Underutilized Food Crops and Sago Palm
  • 1.5 Role of Underutilized Food Resources: Sago Palm and Its Economic, Social, and Environmental Benefit
  • 1.5.1 Sago Palm (Metroxylon sagu Rottb.): General Introduction
  • 1.5.2 Specific Characteristics of Sago Palm
  • 1.5.3 Sago Starch and Its Benefits
  • 1.5.4 Sago Palm's Contribution to Household Economy and Income Generation
  • 1.5.5 Sago Palm and Its Social and Environmental Contribution
  • References
  • Chapter 2: Growing Area of Sago Palm and Its Environment
  • 2.1 The Origin of Sago Palm
  • 2.2 Sago Distribution
  • 2.3 Types of Sago Palms
  • 2.4 Ecology of the Sago Palm
  • 2.4.1 Latitude and Climate
  • 2.4.2 Soil
  • 2.5 Sago Palm's Role in the Environment
  • 2.5.1 Soil Subsidence
  • 2.5.2 Water Conservation
  • 2.5.3 The Absorption of CO2
  • References
  • Chapter 3: Life and Livelihood in Sago-Growing Areas.
  • 3.1 Diversity of Sago Usage
  • 3.2 Sago Use as Food
  • 3.3 Starch Processing
  • 3.4 Cooking Practices and Dietary Habits
  • 3.5 Other Usages of Sago
  • 3.6 Social and Cultural Aspects of Sago
  • 3.6.1 Folk Classification of Sago
  • 3.6.2 Mythology of Sago
  • 3.6.3 Sago and Ritual
  • 3.7 Sago and Feasts
  • 3.7.1 Sago and Trade
  • 3.8 Conclusion
  • References
  • Part II: Diversity of Sago Resource in Asia and Pacific
  • Chapter 4: Genetic Variation and Agronomic Features of Metroxylon Palms in Asia and Pacific
  • 4.1 Variation in the Plant Form, Palm Size, and Starch Yield
  • 4.2 Origin and Distribution of Sago Palm and Related Species
  • 4.3 Resistance Against Abiotic Stresses
  • 4.3.1 Salt Stress
  • 4.3.2 Acid Stress
  • References
  • Chapter 5: Sago Palm Genetic Resource Diversity in Indonesia
  • 5.1 Introduction
  • 5.2 Genetic Diversity of Sago Palm Based on the Nuclear Genome
  • 5.2.1 RAPD Markers
  • 5.2.2 Waxy Gene Markers
  • 5.3 Genetic Diversity of Sago Palm Based on the Chloroplast Genome
  • 5.4 Genetic Diversity of Sago Palm Based on the Mitochondrial Genome
  • 5.5 Conclusions
  • References
  • Part III: Sago Industry Contributes for Food Security and Rural Development in Core Producing Countries
  • Chapter 6: An Overview of Sago Industry Development, 1980s-2015
  • 6.1 Sago Production in Malaysia
  • 6.1.1 Transition Between Traditional and Modernized Processing
  • 6.1.2 Debarking Sago Logs
  • 6.1.3 Pith Milling
  • 6.1.4 Starch Extraction
  • 6.1.5 Separation of Starch and Fiber in Submerged Condition: A New Concept to Be Explored
  • 6.1.6 Starch Slurry Concentration, Refining, and Drying
  • 6.2 Sago Production in Indonesia
  • 6.3 Sago Palm Cultivation in Malaysia and Indonesia
  • 6.4 Natural Sago Forest Development
  • 6.5 Sago Marketing
  • 6.6 Potential and Challenges in Future Development
  • 6.6.1 Potential of Sago Palms.
  • 6.6.2 Sago Starch Potentials
  • 6.6.3 Market Challenges
  • 6.6.4 Development Challenges
  • 6.7 Conclusion
  • References
  • Chapter 7: Suitability of Peat Swamp Areas for Commercial Production of Sago Palms: The Sarawak Experience
  • 7.1 Introduction
  • 7.2 Materials and Method
  • 7.2.1 Plot Establishment
  • 7.2.2 Planting Material and Field Planting
  • 7.2.3 Cultural Practices and Maintenance
  • 7.2.4 Fertilizer Application
  • 7.2.5 Fertilizer Trials
  • 7.2.6 Palm Growth Assessment Parameters
  • 7.2.7 Starch Yield Determination
  • 7.2.8 Soil Studies
  • 7.2.9 Statistical Data Analysis
  • 7.3 Results and Discussions
  • 7.3.1 Fertilizer Study
  • 7.3.2 Soil Study
  • 7.3.2.1 Physical Properties
  • 7.3.2.2 Chemical Properties
  • 7.3.3 Economic Evaluation
  • 7.4 Conclusion and Recommendation
  • References
  • Chapter 8: Feasibility of Small-Scale Sago Industries in the Maluku Islands, Indonesia
  • 8.1 Introduction
  • 8.2 Methodology
  • 8.3 Results and Discussions
  • 8.3.1 The Potential of Sago Palm
  • 8.3.2 Feasibility Small-Scale Sago Industries
  • 8.3.2.1 Production Technology
  • 8.3.2.2 Investment and Production Costs
  • 8.3.2.3 Profitability of Small-Scale Sago Industries
  • 8.3.3 Discussion
  • 8.4 Conclusion
  • References
  • Chapter 9: Addressing Food Insecurity in Papua New Guinea Through Food Safety and Sago Cropping
  • 9.1 Background
  • 9.2 Significance of Sago to Papua New Guinea
  • 9.2.1 Sago Consumption Patterns in Papua New Guinea
  • 9.2.2 Sago Cropping Provides Food Security in Papua New Guinea
  • 9.2.3 Potential for Sago Addressing Food Insecurity in Papua New Guinea
  • 9.3 Traditional Processing of Sago Starch in Papua New Guinea
  • 9.3.1 Traditional Methods of Storing Sago
  • 9.3.1.1 Dry Storage of Sago
  • 9.3.1.2 Wet Storage of Sago
  • 9.4 Food Safety of Sago in Papua New Guinea.
  • 9.4.1 Nutrition, Health, and Welfare Status of Sago Communities
  • 9.4.2 Public Health Concerns on Traditional Production and Storage of Sago
  • 9.4.2.1 The Prevalence of Fungi in Sago and Its Implication on Food Safety
  • Preharvest Infection
  • Postharvest Infection
  • 9.4.3 Sago Hemolytic Disease in Papua New Guinea
  • 9.4.3.1 Reported Outbreaks of Sago Hemolytic Disease in Papua New Guinea
  • Hemolytic Fungi Isolated from Sago
  • 9.5 The Way Forward for a Safer Sago Product in Papua New Guinea
  • References
  • Chapter 10: Conservation and Sustainable Utilization of the Fiji Sago Palm Metroxylon vitiense
  • 10.1 Introduction
  • 10.2 Population Status of the Fiji Sago Palm
  • 10.3 Cultural Use of the Fiji Sago Palm
  • 10.4 Causes of Decline and Current Threats
  • 10.5 Conservation Management of the Fiji Sago Palm
  • 10.6 Conservation Management: Achievements and Lessons Learned from the First 5 Years
  • References
  • Part IV: Agricultural Botany of Sago Palm
  • Chapter 11: Dry Matter Production as a Basis of Starch Production in Sago Palm
  • 11.1 Introduction
  • 11.2 Biomass Production and Related Factors in Sago Palm
  • 11.2.1 Leaf Area
  • 11.2.2 Photosynthesis
  • 11.2.3 Growth Duration
  • 11.2.4 Biomass
  • 11.3 Dry Matter Distribution Ratio to Each Part of Sago Palm
  • 11.4 Starch Content (Percentage) in Pith of Sago Palm
  • 11.5 Starch Yield and Its Related Factors of Sago Palm
  • 11.6 Conclusion
  • References
  • Chapter 12: Morphogenesis of Sago Palm
  • 12.1 Introduction
  • 12.2 Suckers
  • 12.2.1 Differentiation of Lateral Sucker Buds
  • 12.2.2 Development of Sucker Buds
  • 12.3 Leaf
  • 12.3.1 Leaf Characteristics in the Rosette Stage
  • 12.3.2 Development of Leaflets
  • 12.3.3 The Number of Unemerged Leaves
  • 12.4 Stem
  • 12.4.1 Stem Formation During the Rosette Stage
  • 12.4.2 Creeping Elongation of Sucker Stems
  • References.
  • Chapter 13: Morphological and Anatomical Characteristics of Sago Palm Starch
  • 13.1 Introduction
  • 13.2 Research Methodology
  • 13.3 Morphological and Anatomical Features of Sago Palm Stems and Starch
  • 13.3.1 Internal Structure of Sago Palm Stem
  • 13.3.2 Starch Accumulation Structure in Sago Palm Stem
  • 13.3.3 Amyloplast Proliferation
  • 13.3.4 Amyloplast Size and Number Among Varieties
  • 13.3.5 Sucker Structure and Starch Accumulation
  • 13.3.6 Gelatinized Feature of Sago Palm Starch
  • References
  • Part V: Growth Environment
  • Chapter 14: Soil Environment in Sago Palm Forest
  • 14.1 Natural Habitat of Sago Palm in Tropical Lowland Areas
  • 14.2 Soils Distributed Under Sago Palm Forest
  • 14.3 Acid Sulfate Soils (Typic Sulfaquents, Sulfic Hydraquents, Sulfic Tropaquents, Typic Sulfihemists, etc.)
  • 14.4 Peat Soils (Histosols)
  • 14.5 Other Entisols and Inceptisols
  • 14.6 Comparison of Sago Palm Growth Between on Inceptisols and Histosols
  • References
  • Chapter 15: Microbial Interactions and Activities Affecting Sago Palm Growth
  • 15.1 Microbial Activities Relating to Plant Growth
  • 15.2 Importance of Biological N Fixation
  • 15.3 Taxonomy of N-Fixing Bacteria in Palm Trees
  • 15.4 Enhancement of N-Fixing Ability by Microbial Interactions
  • 15.5 Estimate of Amounts of N Fixation in Palms
  • References
  • Part VI: Starch Production and Utilization
  • Chapter 16: Sago Starch: Transformation of Extraction and Consumption Processes in Traditional Indonesian Societies
  • 16.1 Introduction
  • 16.2 Changes in Sago Starch Extraction
  • 16.3 Changes in the Form of Starch Utilization
  • 16.4 Technical Flow and Economic Positioning
  • 16.5 Conclusion
  • References
  • Chapter 17: Improvement of Sago Processing Machinery
  • 17.1 Introduction
  • 17.2 Sago Processing
  • 17.2.1 Traditional Method of Sago Processing.
  • 17.2.2 Mechanical Method of Sago Processing.

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