As sago comes from rumbia trees, traditionally, farmers would harvest the pith (centre of the tree trunk) before it is ground down, dried, pounded and soaked. Leftover trunk residue is also turned into pig feed. A grandmother in Penampang has been keeping the traditional method alive for decades and recently taught her grandchildren about the process. “I asked them to help me find a few rumbia trees so that we could process sago and have the residue turn into pig feed,” she said. Eddie feels that these traditions must be kept alive so that future generations get to understand and experience what their elders did.

Source: The Star July 24, 2021 05:26 UTC