Fwd: Saboodana-non vegetarian 2

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Dr Satish Gosain (Sri Krishna Hari Das)

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May 15, 2010, 11:35:32 PM5/15/10

---------- Forwarded message ----------
From: Dr Satish Gosain (Sri Krishna Hari Das) <sri.kris...@gmail.com>
Date: Thu, May 13, 2010 at 11:05 PM
Subject: Re: Saboodana-non vegetarian
To: Niranjana Das <niranj...@pamho.net>

Tapioca Sago is generally Known as "SAGO (SABUDANA in Hindi or JAVVARISHI in Tamil)" in India.

Sago is a produce, prepared from the milk of "Tapioca Root". Its Botanical name is "Manihot Esculenta Crantz Syn.Utilissima".

This is a well known crop that is recognized by several names in the various regions where it is consumed. It is known as yuca, rumu or manioca in Latin America, manioc in French-speaking Africa and Madagascar, cassava in English-speaking Africa, Ceylon and Thailand, mandioca or aipim in Brazil, tapioca in India and Malaysia, and bi ketella or kaspe in Indonesia (FAO, 1998). Sweet varieties of the crop such as Manihot utilissima Pohl are reported to have lower levels of cyanogenic glycosides, while bitter-tasting varieties exemplified by cultivars such as Manihot palmata Muell and Manihot aipr Pohl are thought to have higher levels of cyanogenic glycosides. These cultivars fall within the species Manihot esculenta Crantz which belongs to the family Euphorblaceae (Dixon, 1979; Lancaster et al., 1982; FAO 1998).

Tapioca root has a high resistance to plant disease and high tolerance to extreme stress conditions such as periods of drought and poor soils.

Fresh roots contain about 60 - 70% moisture, 7 - 12% protein, 5 - 13% starch (32 - 35% total carbohydrate) and trace amounts of fat (Lancaster et al., 1982; Jackson, 1990; FAO, 1998). The high starch and moisture content render it extremely perishable. (Hahn 1989; Mlingi et al., 1996). Processing is therefore indispensable to facilitate preservation, improve palatability and product quality as well as reduce cyanogenic glycoside toxicity (Jones, 1998).

The cassava or manioc plant has its origin in South America. Amazonian Indians used cassava instead of or in addition to rice/potato/maize. Portuguese explorers introduced cassava to Africa through their trade with the African coasts and nearby islands.

Tapioca was introduced in India during the later part of the 19th Century, Now, mainly grown in the States of Kerala, Andhra-Pradesh, & Tamilnadu. Products from Tapioca like Starch & Sago introduced in India only in 1940s upwards. First by hand manually & later developed indigenous production methods.

Currently, The Tamilnadu State stands first in respect of processing of tapioca into starch & sago, in India.

In India, Sago was produced first in Salem (Tamilnadu). About in 1943-44, Some 50 years ago, sago production started on a cottage scale basis in India by pulping the tapioca roots, filtering the milk-extract and after settling the milk, forming globules and roasting these globules.

Tapioca Root is the basic raw material for Sago and starch.

There is about 30% to 35% starch contents generally in Indian tapioca root.

India is one of the leading countries in tapioca production.

About 650 to 700 units is engaged in tapioca processing in Salem district (Tamilnadu State).

It is a very nutritious product as it contains Carbohydrates and appreciable amount of Calcium and Vitamin-C.

The Root, received from the farms are hygienically cleaned in water & after peeling the skin, it is crushed, allowed to pass the milk after retaining all fiber & impurities. The milk is going to settle in a tank for nearly 3 to8 hours, thus all residual impurities float to the top of the tank & are drained out of the settled milk. From this settled Milk Cake, Globules is being made by a very special & unique type system on very simple indigenous machine. After sizing the globules by filtering through sieve, It is Roasted on Hot plates or Heated in steam depending upon the final product desired as Sago in globular shape & than dried under direct sunlight in big platforms.

Roasted Sago is known as Sago Common and Boiled Sago as Nylon Sago.

http://www.sabuindia.com/sago1.htm

YS
SKHD

On Tue, May 11, 2010 at 12:57 PM, Niranjana Das <niranj...@pamho.net> wrote:

hare krishna prabhu ji

pamho
agtsp

Can you please read this article & comment on it whether the process
written here is actually there or has it been replaced by some new
hygienic process.

thank you

Your servant
Niranjana das

---------- Forwarded message ----------
From: Taruna (das) (Bhaktivedanta manor - UK) <Tar...@pamho.net>
Date: Mon, May 10, 2010 at 10:57 PM
Subject: Saboodana-non vegetarian
To: "Free Forum (Announcements)" <Free....@pamho.net>
Cc: Cooking Seminar <Cooking...@pamho.net>

Hare Krishna dear vaisnavas!

Does anyone have any information regarding the following. Perhaps to prove
wrong, or to confirm it? Since saboodana (sabudana) or Tapioca is commonly
used in our society on Ekadasi days.

Thank you

ys

********************************************************************

*Subject:* Fwd: FW: SABOODANA MADE FROM MILLIONS OF "ANIMALS" ??

I am giving below rough translation on an article from one Nainmal Surana
published in Dakshin Samachar on March 31, 2010. Feel free to treat this as
you deem fit...or research yourself...

****************************************************************************
***
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In Tamil Nadu, in Salem area on the road from Salem to Coimbatore there are
many saboodana factories. We start getting terribly bad smell when we are
about 2 kms away from the factories.

Saboodana is made by root like sweet potato. Kerala has this root each
weighing about 6kgs. Factory owners buy these roots in bulk during season,
make it to pulp and put it in pits of about 40ft x 25ft. Pits are in open
ground and the pulp is allowed to rot for several months. Thousands of tons
of roots rot in pits. There are huge electric bulbs throughout the night
where millions of insects fall in the pits.

While pulp is rotting, water is added everyday due to which 2” long white
colour eel is automatically born like pests are born automatically in
gutter. The walls of pits are covered by millions of eels and factory
owners with the help of machine crush the pulp with the eels who also become
paste. This action is repeated many times during 5-6 months.

The pulp is thus ready as roots and millions & millions of pests and insects
crushed and pasted together. This paste is then passed through round mesh
and made into small balls and then polished. This is saboodana.

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Now I know whey many people don’t eat Saboodana during ‘Agyaras’ treating
this as non-vegetarian.

If you find it appropriate and if you think after reading this one cannot
relish Saboodana, pass on to those whom you want to save from this tasty
food.

*Raju Bhogayata*

*Sales Manager*

*___________________________________________***

**| *United Millers Ltd.*

*P.O. BOX 620, 40100, OBOTE ROAD, INDUSTRIAL AREA, KISUMU, KENYA.*

(: (office) +254 57 2020660/519/350 | (: (cell) 0733 619119 / 722 729 822.

*Ê*: (fax) +254 57 2024200 | *: raju.bh...@united.co.ke |

Grain Millers, Animal Feeds Manufacturers, Pan Bread Bakers, Edible Oil &
Fat Manufacturers & Manufacturers of Laundry Soap

*P** **Before printing this mail make sure it is completely necessary.*

*THE ENVIRONMENT IS EVERYONE'S BUSINESS.*

--
Yours Servant

Sri Krishna Hari Das
(Dr Satish Gosain MBBS DNB i Med)
Congregational Preacher, ISKCON, Delhi, NCR & Gurgaon.
Dr Bharti Nursing Home, B-30 hari Nagar, New Delhi 110064
+91-97170-55006, +91-98913-86194 +91-11-2512-5595, +91-11-2512-8754
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