Institutional development · Public engagement and economic impact · Indonesia
IPB University field team turns sago flour into liquid sugar in Merauke, Papua
IPB University's Patriot Expedition Team has moved on from sago noodles and rice substitutes to liquid sago sugar, working with a farmers' group and village women in Merauke Regency's Salor Transmigration Area.
Why it matters: The Dwitrap Farmers' Group and PKK women in Tambat Village are gaining new practical skills in processing sago into liquid sugar, according to the team's chair.
IPB University said its Patriot Expedition Team (TEP) in the Salor Transmigration Area of Merauke Regency has shifted its sago work to turning sago flour into liquid sago sugar, called Sagula, after earlier work on sago noodles and rice substitutes.
According to the university, the work involves the Dwitrap Farmers' Group and the Tambat Village Empowerment and Welfare Movement Team (TP PKK).
Ratih Kemala Dewi, who chairs TEP 13, said the processing is meant to unlock local Papuan commodities and strengthen food self-sufficiency among indigenous Papuan communities in the area, while giving participants practical skills with economic value.
The university described the liquid sugar processing as the first of its kind in Merauke.
Editor’s view
Abigail Taylor, Leadership and Governance Editor
For the Tambat Village farmers' group and PKK women, the project adds liquid sugar to the sago noodles and rice substitutes already developed; if these products become market-ready as the team's chair intends, the village would have several processed sago products rather than raw material alone.
