DEVELOPMENT OF TRADITIONAL SAGO PROCESSOR IN MALUKU: OPPORTUNITIES AND CHALLENGES FOR SUPPORTING FOOD DIVERSIFICATION

Abstract

Sago is one of the local food Maluku society that has the potential to be developed
in support of diversification in Maluku in particular and Indonesia in general. Associated
with the potential of existing sago, the role of traditional sago processing is becoming
increasingly important in processing sago into products that are more varied to support the
diversification of food. This study aims to uncover the opportunities and challenges
associated with the development of traditional sago processing in Maluku in relation to the
diversification of food by taking in some sites of traditional sago-processing centers in
Central Maluku regency. The results showed that there are some opportunities that are
open to developing the traditional sago processing, but these opportunities will be used if
accompanied by efforts to address the challenges faced by the traditional sago processing
in producing processed products sago.