Re: cycad

The thing that complicates Moira's entirely correct discussion of the source of sago is that a similar flour is made from C. revoluta on some polynesian islands. Since it is extremely poisonous, the process is tricky to say the least: 
http://en.wikipedia.org/wiki/Sago#Cycad_Sago



Tony and Moira wrote:
Tony & Moira Ryan, Wainuiomata, New Zealand 
Climate ( US Zone 9). Annual averages:-
Minimum -2°C; Maximum 28°C Rainfall 2000mm

    ----- Original Message -----
    *From:* Ekmarsf@aol.com <E*@aol.com>

    My thanks to everyone who told me the news of reproduction re my
    cycas revoluta. Picture of the pregnancy attached
Actually you have a young virgin female, not a full pregnancy 
    unless you can find her a mate!
Try http://www.rhapisgardens.com/sagos/sagoseed.htm 
    which will tell you all about it.
Although known as a sago palm, this is not actually the source of 
    sago, which comes from several true palms but principally
    Metroxylon sagu which grows in New Guinea. This is a palm which
    normally only flowers once in a lifetime, but spends many years
    storing up starch in its trunk for the purpose and is felled
    before it can use this for its intended end. It is apparently the
    staple starch food used by the local natves who bake it into a
    sort of bread, but it is also used much more widely through the
    world as a base for puddings.
Moira
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