FSSAI Notifies Amendment Regulation Related to Standards for Tapioca Sago

Through a notification dated 24 October, 2017 the FSSAI has notified the standards for Tapioca Saga. These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Fifteenth Amendment Regulations, 2017, and will come into force on the date of their publication in the Official Gazette.

The standards have been amended in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. In the regulation CEREALS AND CEREAL PRODUCTS under the category of STARCHY FOODS new standards have been substituted for “Sago”. The old standards for sago have been replaced with the amended standards and will be called standards for Tapioca Sago and not just Sago.

  • Tapioca Sago means the product made from the starch obtained from roots of tapioca (Manihot esculenta crantz syn. Utilissima). Tapioca Sago shall be hard, clean, wholesome globules or pearls of uniform colour, shape and size having characteristic taste and flavour.

  • Tapioca Sago shall be free from insect infestation, live and dead insects, dirt, extraneous matter and visible mould growth.

The product shall comply with the standards given in the table below.

Sr. No

Parameter

Limit
1. Moisture (percent by mass), Max. 12.0
2. Total Ash (on dry matter basis), Max. percent 0.40
3. Acid insoluble ash (on dry matter basis), Max. percent 0.10
4. Starch (on dry basis), Min. percent 96.0
5. Protein (percent on dry matter basis), Max. 0.3
6. Crude fibre (percent on dry weight basis), Max. 0.20
7. pH of aqueous extract 4.5 to 7.0
8. Colour of gelatinized alkaline paste in the porcelain on the lovibond scale not deeper than 0.4R+1.5Y
9. Sulphur Dioxide content, Max. 100ppm
10. Colouring matter Absent

 

The above given standards shall also apply to Palm Sago starch which has been obtained from Sago Palm (Metroxylon sagu and M.rumphii).

—–(source: http://foodsafetyhelpline.com/2017/11/fssai-notifies-amendment-regulation-related-standards-tapioca-sago/)—–

What should be the Specification of Sabudana in India ?

What  should be the Specification of “Tapioca Sago”
Commonly Known as “Sago” or “Sabudana” in India ?

-By Gopal Sabu, Salem
28th May 2017
Tapioca Sago industry in India emerged only before 50 to 60 years in and around Salem district of Tamilnadu State. At the beginning there were very small tiny units, which were all developed and made indigenous locally. Currently there are about 350 units (small & big) around Salem and nearby districts & about 26 units in and around Samalkot district of Andhra Pradesh. Both areas have their own problems in the industry, but regarding quality, I can say firmly that Quality of Tapioca Sago has deteriorated heavily even after good modernisation and huge Investments in the Industry. The best period for Quality Tapioca Sago can be marked between 1975 to 1990. Currently, there is difference of  about Rs.2500 per bag of 90 Kg in Salem market and about Rs.1000 to Rs.1500 per bag of 90 Kg in Samalkot Market, which already proves that quality has been deteriorated drastically. The main reason of this deterioration is over competition to cut selling rates by some greedy manufacturers, who are using instead of Tapioca Root other materials like Maize starch etc. . Also, some manufacturers are not peeling or half-peeling the skin of Tapioca Root and add some chemicals to make the product white, which cost lesser than fully peeled Tapioca Root.
Sadly, In our country, still we are not able, even after so many years of research, in NABL accredited Labs, the exact starch adulteration in manufacturing of Sago. There is no single authentic scientific test method to find out the exact adulteration of raw material like maize with Tapioca and the miscreants are taking advantage of this loop hole.

Various Different Perspectives:

1. Of a common person, who doesn’t know more about Sago:             It should be white round balls made from Cassava Roots and rich of carbohydrate, not suitable for calorie-conscious peoples.
2. Of a  Food Safety Officer:             It should be pure, manufactured & Sold under clean environment, should be made from skin-peeled Tapioca Roots only and should be as per rules and specifications set by FSSAI.
3. Of a Manufacturer:             It should be more & more white & good looking, so, can fetch highest rate in Market. Also, it should pass in Lab Test.
4. Of a Wholesale Merchant:             It should be as per FSSAI norms and of even size, moisture free, bright (not grey or yellow in the name sake of purity),  good water retention capacity of globules, of good taste, so can get good margin on reselling.
5. Of a Retail Merchant:              It should be of guaranteed and consistent quality, so buyers will purchase from me without any complaint. and also should be in competitive  rates.
6. Of an End Consumer:             It should be purely made from “Tapioca Root (cassava)” without any other additive as it is mostly used on fasting days believing that it is made purely from a root which is grown under the soil. It should be having good water observing capacity to cook various Indian dishes in perfect manner i.e. after cooking it should not be HARD nor STICKY or MESHY. The sizes of the globules should be mostly-even and round in shape. It should look clean white, not in bad colours like grey or yellow as it may contain more ash contents or dust or may have moisture. It should be free from any obnoxious smell and of light-sweet in taste. It should not contain any foreign materials like broom stick piece or hair particles or cement pieces.

 

Standards as per The Ministry of Health and Welfare, Food Safety and Authority of India -regulations for SAGO under Section 2.4.14:2 in Food Safety and Standards (Food product standards and Food Additives) regulation, 2011)

[SAGO shall mean small hard globules or pearls made from either the starch of the sago palm or the tubers of tapioca (manihot utilissima) and shall be free from any extraneous matter [including natural colours].

[It shall conform to the following standards, namely-
(i) total ash (on dry basis)                                                               shall not be more than 0.4 percent;
(ii) ash insoluble in dilute hydrochloric acid (on dry basis)            shall not exceed 0.1 per cent.]

The FSSAI has proposed amendment to the standards for hydrocyanic acid in sago through a notification dated 17 August 2016. The FSSAI has asked for comments and suggestions from stakeholders and WTO- SPS member countries within a period of 60 days from the date of the notification.

The amendments have been proposed in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011, under regulations relating to “Crop contaminants and naturally occurring toxic substances” in the category of “Naturally occurring toxic substances.”

The FSSAI has added a new entry for Hydrocyanic acid, which says that in Sago, Cassava flour, Tapioca flour, Manihot flour and their products the maximum limit of hydrocyanic acid will be 10ppm.

Hydrocyanic acid, also known as prussic acid, is a naturally occurring toxin that is mostly found in the pits of fruit such as apricots, peaches, nectarines, bitter almonds and cherries. Car exhaust, and the smoke from wood, tobacco and certain plastics also release amounts of prussic acid. If the natural chemical Hydrocyanic acid is consumed in limits above those recommended it could cause toxicity especially when consumed in high amounts.

Following Specifications for “Tapioca Sago’  as per Ministry of Agriculture, Department of Agriculture & Cooperation, has been revised & fixed in the year 2007:

Tapioca Sago shall be manufactured from the starch obtained from the tubers of Tapioca.
Tapioca Sago shall be:
(I)

  • Hard, Clean, wholesome, globules or pearls of uniform colour, shape and size;
  • Free from insect infestations, live insect, dead insects, insect fragments, mould/mites,larvae etc;
  • Free from fermented and musty odour;
  • Free from dirt, extraneous matter including added colouring matter;
  • Free from bleaching, whitening agent or optical whiteners, sweetening agents or any other adulterant;
  • Free from any fungal or bacteria contamination

(II)

Tapioca Sago Shall comply with the residual level of poisonous Metals (rule 57), crop contaminants (rule 57-A), naturally occurring toxic substances (rule 57-B), insecticides and pesticides residues (rule 65) and other food safety requirements as laid down under the provisions of Prevention of Food Adulteration Rules, 1955.
Special Characteristics Minimum Maximum
Moisture Percent by Mass (Maximum) 11 12
Total Ash Percent by Mass on Dry Basis (Maximum) 0.30 0.40
Acid Insoluble Ash Percent by Mass on Dry Basis (Maximum) 0.10 0.10
Starch Percent By Mass on Dry Basis (Minimum) 98.0 96.0
Protein Percent By Mass on Dry Basis (Maximum) 0.30 0.30
Crude Fibre Percent By Mass on Dry Basis (Maximum) 15 20
pH of Aqueous Extract (Between) 4.5 to 7 4.5 to 7
Colour of gelatinised alkaline paste in the porcelain cuvetta on the lovibond scale not deeper than 0.2R + 1.0Y 0.4R + 1.5Y
Sulphur dioxide content in PPM. (Maximum) 100 100
HCN (Hydrocyanic acid) Test  Negative  Negative

CONCLUSION:

As per food-safety, the current specifications are enough to test the quality of Tapioca Sago. The need is to mark and publicise relevant authentic test methods which should be simple and any one can test it at any NABL accredited laboratory to get authentic report. Unless the rules are not clear and simple, Culprits and law-breakers will take the benefit of loop-holes.

For example, as per FSSAI section 2.4.14:2 Sago should be made from tubers of tapioca (manihot utilissima) and shall be free from any extraneous matter, but till now there is not a single authentic test report came out of Maize starch adulteration in public. Officers may get complaint or even taken steps on eye-witness at manufacturing point, but how can it be tested in a guranteed authentic way to test the final product sample taken from open market ? When, Govt. Panel has no clear method, how can Govt. anticipate it from middlemans like wholesellers, retailers, traders to check the quality before purchasing the adulterated Sago.


The author, Gopal sabu, is managing director of M/s. Sabu Trade Private Limited, Salem. He is in the “Sago” business of Salem and Samalkot since 1975. He has many feathers in his cap as ‘first in India’ such as getting AGMARK gradation certificate by Ministry of Rural Development, Govt. of India in 1993 for the Trade Brand Labels ‘CHAKRA’ and ‘SACHAMOTI’, creating, launched and dedicated in the year 1999 a website http://www.sabuindia.com to develop and exchange the knowledge across the Globe, Specifically about Sago. Also, in 1993 exported “Sago” in containers in bulk from Salem (The Sago producing center of India) to UAE directly. Since 1990, he is Publishing “Sabudana Recipe Booklet” and  distributing free to develop knowledge and interest in ‘Sago’ all over India. He has supported always Co-operative movement and in 1981-82 helped in formation of “The Sagoserve, Salem”.  He organised many Sago Recipe contests all over the country for propagating and popularising use of Sago by common citizen. In 1997, he created and published a SAVOSA TEST FORM to find out the quality ranking of Sago,(As per taste of Indian Consumers) by simple Visual and Oral tests without any Lab assistance, which is relevant even today.


A Tribute To Our Brand Ambassador Reema Lagoo

 

Her demise is saddening. Our deepest condolences and prayers for her soul.

Reema Lagoo, (3 February 1958 – 18 May 2017) was an Indian veteran actress of film and TV, who was known for playing many supportive and motherly roles in Hindi and Marathi, especially for playing moms to big stars like Salman Khan, Shahrukh Khan, Sanjay Dutt etc.

Recently, she had accepted “brand-ambassadorship” of Sabu Trade Private Limited, Salem and played the role of “Shabari” in company’s  “Alpahar” products Ad-film. The Viewers liked and appreciated it very much.

She was admitted in Kokilaben Dhirubhai Ambani Hospital,Bombay at 1 a.m. on 18 May 2017 after she complained of chest pain. She died at 3:15 a.m. from cardiac arrest. She was described as being “perfectly fine and had no health issues” at the time of her death.

Awards and nominations

Filmfare Awards

1990: Nominated, Best Supporting Actress — Maine Pyar Kiya
1991: Nominated, Best Supporting Actress — Aashiqui
1995: Nominated, Best Supporting Actress — Hum Aapke Hain Koun..!
2000: Nominated, Best Supporting Actress — Vaastav: The Reality

Indian Telly Awards

2002: Best Actress in a Comic Role — Tu Tu Main Main

Winners of Sabu Recipe Contest

Winners of Sabu Recipe Contest
Organised by Sabu Trade Private Limited, Salem
Held online at www.contest.sachasabu.com
between 1st February 2017 to 31st March 2017


First Prize Winner : Won Samsung 20 Litre Solo Microwave Oven 

Sushri Prathiba Malu of Nizamabad

got 52 out of 60 for her recipe ” Crispy Cone Sago Smoothie

 

 


Second Prize Winners : (TWO): Won Pigeon Super 2.6 Litre Air-Frier

Sushri  Parnika Maheshwari of Jaipur

got 50 out 60 for her recipe “Sachasabu Fariyali Burger

 

 

 

and Sushri Sangeetha of Mumbai

got 49 out of 60 for her recipe “Sabudana Bhagar Dhokla”  

 

 

 


Third Prize Winners (Three) :  Each Won PASSAPAHCE Die Cast Metal surface Electric Hot Plate

Sushri Anjali Gehlot of Indore

got 47 out of 60 for her recipe “Falahari Dosa

 

 

and  Sushri Madhuri Jaju of Salem

got 46 out of 60 for her recipe “Sago Candy Choco

 

 

and  Sushri Surabhi Patodi of Indore

got 44 out of 60 for her recipe “Jacket Potato with Sabu

 

 

 


Note: You can view the recipe in detail by click over the link of related recipe named after each winner as uploaded at http://contest.sachasabu.com


Sabu Recipe Contest Results 15th April 2017

Thank You to All Participants.

AWARD RANK Name CITY Recipe Entry Name Total Rating Out of 60
Recipe Serial No.
FIRST Prathiba Malu NIZAMABATH Crispy Cone Sago Smoothie 52 22
SECOND Parnika Maheshwari JAIPUR Sachasabu Fariyali Burger 50 3
SECOND Sangeetha MUMBAI Sabudana-Bhagar Dhokla 49 47
THIRD Anjali Gehlot INDORE Falahari Dosa 47 43
THIRD MADHURI JAJU SALEM SAGO CANDY CHOCO 46 29
THIRD SURABHI RAJAT PATODI INDORE JACKET POTATO WITH SABU 44 9
CONSOLATION Anjali Gehlot INDORE Jhatpat Falahari Mordhan 44 42
CONSOLATION Kanchan Seerwani INDORE FARALI GULDASTA 43 6
CONSOLATION UMA PRAJESH HALEN INDORE SACHASABU SIZZLERS 43 26
CONSOLATION SUNANDA BHANDARI SALEM SAGO MANCHURIAN 42 12
CONSOLATION SUNANDA BHANDARI SALEM HEALTHY DHOKLA 40 11
CONSOLATION ANUSHKA MAHESHWARI JAIPUR SACHASABU CHAKLI BHEL 40 14
CONSOLATION Aparna Bhandari SALEM Mini Sago Pizza 38 1
CONSOLATION Aparna Bhandari SALEM Sago Idli Vada in Pool Of Curd 38 2
CONSOLATION ANJU TOTLA JAIPUR साबू फरियाली ” GOLDY POPS “ 38 23
CONSOLATION Pushpa Gehlot INDORE Swadisht Vada 38 44
CONSOLATION BHARTI KASLIWAL INDORE SACHASABU FRUITY DELIGHT 37 7
CONSOLATION SHRIMATI SARIKA GUPTA DHAR SABU DANA CUTLET 36 10
CONSOLATION MANJU SETHI INDORE MILLET FALAHARI DOSE 36 16
CONSOLATION MOHINI GUMNANI BURHANPUR SAGO THALI PEETH 36 20
CONSOLATION SHIKHA MAHESHWARI DHAR ALPAHAR MILLET IDLI 36 31
CONSOLATION YOGITA BHATIA INDORE Sabu ke lal papad 36 46
CONSOLATION Sheikh Nilofar INDORE Gul Bahar Sabu Drink 35 4
CONSOLATION SUBHATI KASLIWAL INDORE POTATO SAGO STICK 34 8
CONSOLATION HANSA CHAMDAK NEEMUCH SAGO MORDHAN TIKIA 34 13
CONSOLATION SUNITA MEHTA INDORE SABUDANA SPICY STAR 33 24
CONSOLATION SAROJ DEVI CHHAJER CALICUT SAGO MIXTURE 33 28
CONSOLATION JAYSHREE VERMA INDORE MILLET DAHI VADA 32 27
CONSOLATION JANKI BAI SOGANI INDORE SAGO CUTLETS 31 18
CONSOLATION JAIPAL ASHOK GUMNANI BURHANPUR SAGO FARIYALI DOSA 31 21
CONSOLATION NEETA RAWAT INDORE SACHASABU CHILA 31 38
CONSOLATION VIDHI JAIN INDORE BASANTI GOLE 29 25
CONSOLATION SHIKHA MAHESHWARI DHAR ALPAHAR COCONUT BARFI 29 33
CONSOLATION ADITI GUPTA DHAR SABUDANA KHEER 28 5
CONSOLATION KIYANA JAIN INDORE SAGO FARIYALI PURI 28 17
CONSOLATION NIKITA SETHI INDORE SAGO BARFI 27 15
CONSOLATION SAU ANJANA SANJAY PAWAR DEWAS SABU VADA 27 40
CONSOLATION APARNA PADMAKAR MULE INDORE SWEET SOUR SABU 27 41
CONSOLATION SHABNAM BI KHARGON SABU VADA 26 30
CONSOLATION Shikha Mahshwari DHAR Alpahar Coconut Barfi अल्पाहार नारियल पाउडर बरफी 26 45
CONSOLATION VANSHITA JAIPAL GUMNANI BURHANPUR SAGO VADA 25 19
CONSOLATION NEETA RAWAT INDORE SACHASABU LADDU 25 34
CONSOLATION NEETA RAWAT INDORE SACHASABU DAHI VADA 23 35
CONSOLATION SAU ANJANA SANJAY PAWAR DEWAS COCONUT MAGAZ LADDU 23 39
CONSOLATION NEETA RAWAT INDORE SACHASABU DHOKLA 21 37
CONSOLATION SHIKHA MAHESHWARI DHAR ALPAHAR COCONUT PATTIES 18 32
CONSOLATION NEETA RAWAT INDORE ALPAHAR MORDHAN KHIR 13 36

“साबु व्यंजन प्रतियोगिता” के परिणाम घोषित

सेलम 14 अप्रैल 2017

“साबु व्यंजन प्रतियोगिता” के परिणाम घोषित

साबु ट्रेड प्राइवेट लिमिटेड, सेलम द्वारा आयोजित “साबु व्यंजन प्रतियोगिता” के परिणाम आज घोषित किये गये । इस प्रतियोगिता में सच्चासाबु एगमार्क साबुदाना, सच्चासाबु साबु-पापड़, अल्पाहार खोपरा बूरा, अल्पाहार हल्दी पाउडर तथा अल्पाहार मोरधन (भगर) में से किसी एक या मिश्रित उत्पादनों से बने स्वरचित व्यंजन की कुल हजार प्रविष्टियों में से सिर्फ 47 (सैंतालीस) प्रविष्टियां ही सभी नियमों का पालन कर प्रतियोगिता में शामिल हो पाइ । प्रतियोगिता में भाग लेने की अन्तिम तिथि 31 मार्च 2017 थी ।

सभी उत्तीर्ण प्रविष्टियां साबु ट्रेड की वेबसाईट ” http://contest.sachasabu.com” पर अपलोड कर दी गइ, जहाँ निर्णायक मंडल की 6(छ) सिद्धहस्त पाक कला विशेषज्ञाओं ने सेलम, दिल्ली, मुम्बइ तथा कलकत्ता से हर प्रविष्टी को अलग-अलग जाँच कर अपने तरीके से 1 से 10 के बीच नम्बर वेबसाइट पर ही भर दिये, जहाँ हर प्रविष्टी को मिले कुल अँक लगातार प्रदर्शित होते रहे । कल सायंकाल सभी निर्णायकों की सम्मिलित मेहनत रँग लाइ और पहले 6(छ) पुरस्कार पाने वाले प्रतयोगियों की औपचारिक घोषणा निर्देशिका श्रीमती कौशल्या जी साबु ने आज कम्पनी की मीटिंग में की और निर्णायक मंडल के सभी सदस्याओं की अपूर्व सहयोग के लिये हृदय से सराहना की व उन्हें व्यक्तिगत रूप से फोन कर धन्यवाद ज्ञापित किया । उन्होने बताया कि यह प्रतयोगिता कइ मायनों में विशेष थी, जैसे भारत में कहीं से भी इसमें भाग लिया जा सकता था, इसमें अपनी प्रविष्टी हिन्दी या इंगलिश में से किसी भी भाषा में भेजी जा सकती थी, प्रविष्टी भेजने के भी कइ तरीके थे जैसे डाक या कोरियर द्वारा, इमेल से या स्वंय प्रतयोगी कम्पनी की घोषित वेबसाइट पर अपलोड कर के । उसी तरह छ अलग-अलग निर्णायकों द्वारा पारदर्शी तरीके से हर प्रविष्टी को पूरी तरह जाँच कर अलग-अलग नम्बर देना, जिनका संयुक्तांक हर रेसीपी के साथ आनलाइन प्रदर्शित होते रहना ।

कम्पनी के प्रबन्ध निर्देशक श्री गोपाल जी साबु ने सभी प्रतियोगियों का आभार व्यक्त किया, जिन्होने बड़ी लगन से कम्पनी के उत्पादनों से नइ-नइ स्वादिष्ट व्यंजन विधियां तैयार कर भेजी और इस प्रतियोगिता को इतना भव्य और सफल बना दिया ।

पुरस्कार जीतने वाले प्रतयोगियों के नाम यहाँ दिये गये हैं, बाकी सभी भाग लेने वाले प्रतियोगियों को साबु ट्रेड की ओर से एक गिफ्ट हैम्पर “पिटारा” शीध्र ही प्रेषित किया जायेगा । आप वेबसाइट पर अपनी प्रविष्टी तथा कुल प्राप्तांक देख सकते हैं ।

FIRST PRIZE PRATHIBA MALU NIZAMABAD CRISPY CONE SAGO SMOOTHIE 52
SECOND PRIZE PARNIKA MAHESHWARI JAIPUR SACHASABU FARIYALI BURGER 50
SECOND PRIZE SANGEETHA MUMBAI SABUDANA BHAGAR DHOKLA 49
THIRD PRIZE ANJALI GEHLOT INDORE FALAHARI DOSA 47
THIRD PRIZE MADHURI JAJU SALEM SAGO CANDY CHOCO 46
THIRD PRIZE SURABHI PATODI INDORE JACKET POTATO WITH SABU 45

 

Sabu Recipe Contest Results

In Sabu Recipe Contest 2017, which was organised by Sabu Trade Private Limited, Salem, about more than 1000 entries arrived from different parts of India, but only 47 entries passed all rules, which were posted at http://contest.sachasabu.com for public view.

A Panel of Six Cooking-Experts gave individual marks to each valid entry on the website. The criteria for scores were the presentation, ease of cooking, novelty and taste of recipe. Total marks obtained are displayed against Each entry. List of Experts in the Panel are as follows:

Smt. Kaushalya Devi Sabu, Salem
Smt. Manorama Devi Kabra, Bauria, Kolkata
Smt. Krishna Maheshwari, New Delhi
Smt. Vaishali Sabu, Salem
Smt. Rashmi Mantri, Mumbai &
Smt. Shikha Sabu, Salem

The List of First Six Winner Contestants  is as follows:

(I) : Ms. Pratibha Malu from Nizamabad for CRISPY CONE SAGO SMOOTHIE
(II): Ms. Parnika Maheswari from Jaipur for SACHASABU FARIYALI BURGER
(II): Ms. Sangeeta from Mumbai for SABUDANA BHAGAR DHOKLA
(III): Ms. Anjali Gehlot from Indore for FALAHARI DOSA
(III): Ms. Madhuri Jaju from Salem for SAGO CANDY CHOCO &
(III): Ms. Surabhi Patodi from Indore for JACKET POTATO WITH SABU

We congratulate the winners and thank all the participants of this unique contest. All the participants who could not make it to the top six prize winning entries will be receiving consolation prize in the form of SABU PITARA. Keep following our this site and our Facebook page of SABU TRADE Private Limited and SACHASABU for more such exciting contests.