UID:
almahu_9949301317302882
Format:
1 online resource (317 pages)
ISBN:
9789811052699
Note:
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.
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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.
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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.
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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.
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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.
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17.2.2 Mechanical Method of Sago Processing.
Additional Edition:
Print version: Ehara, Hiroshi Sago Palm Singapore : Springer Singapore Pte. Limited,c2018 ISBN 9789811052682
Language:
English
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