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Is Javvarasi (Sabu daana) vegetarian

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Dear Ganesh,

Did you read these two comments given in the above link?


''1. Ka Ra Selvam · Vinayaka Missions Kirupananda Variyar Engineering College

This is absolutely false. Sago is made from the starch extracted from TAPIOCA tubers. Sago is 100%vegetarian. Please don't

spread such false message which may disturb the consumers.''


''2. Kriti Raj · Anjabit Singh College,Bikramganj

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 (Tamil Nadu 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 settled in a tank for nearly 3 to 8 hours. Thus, all residual impurities float

to the top of the tank and are drained out of the settled milk. From this settled Milk Cake, Globules are made by a unique type of

system, on a 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 desired final product and then dried under direct sunlight on large platforms.''
 
Raji Ram said:
Dear Ganesh,

Did you read these two comments given in the above link?


''1. Ka Ra Selvam · Vinayaka Missions Kirupananda Variyar Engineering College

This is absolutely false. Sago is made from the starch extracted from TAPIOCA tubers. Sago is 100%vegetarian. Please don't

spread such false message which may disturb the consumers.''


''2. Kriti Raj · Anjabit Singh College,Bikramganj

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 (Tamil Nadu 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 settled in a tank for nearly 3 to 8 hours. Thus, all residual impurities float

to the top of the tank and are drained out of the settled milk. From this settled Milk Cake, Globules are made by a unique type of

system, on a 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 desired final product and then dried under direct sunlight on large platforms.''
Click to expand...

Dear Raji Madam,

Should we go by main article or the comments...Which is true..Who will clarify this?
 
Like white sugar (dog bones), varak (intestine), sabudana's manufacturing process is suspect for quite some time. Only an insider can throw light and clarify, But the packet carries the green dot.

The standard too is silent on this issue. Food (packaged and processed) and its ingredients are of vegetarian origin. There is no reference to processing.
 
Dear Ganesh,

My sister has actually seen a sago rice factory at Salem, when she was working for CTCRI, Trivandrum.

She confirms that it is hygienically prepared and no insects or worms are added!! :D
 
Raji Ram said:
Here is a video which shows how sago rice is prepared.

saboodana making
Click to expand...
Thanks for setting the records straight. I also liked your post#2.
Sabu daana is used by jains and Vegetarians. We must be careful of how we present even facts.

In agriculture or food preparation occasional flies or worms does occur, even in sterile condition. In honey preparation honey bees do gets killed. So we have to accept that even vegans and vegetarians do contribute to killing some life forms. It is all relative, we should try to minimize the knowing harm to other living things.
 
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hi

even in the curd....there are many bactireas.....THAIYIR SAASAM IS FAMOUS FOR BRAHMINS.....NADHI MOOLAM/RISHI MOOLAM

PAARKA KOODATHU.....in olden days.....the paddy godowns used to be full of rat wastes...still everyone uses...
 
There is a difference between natural processes and man induced in manufactured or processed food. There is natural cheese or rennet cheese, though made from milk. Many processed foods have changed to stop using animal based ingredients in processing.

tbs said:
hi

even in the curd....there are many bactireas.....THAIYIR SAASAM IS FAMOUS FOR BRAHMINS.....NADHI MOOLAM/RISHI MOOLAM

PAARKA KOODATHU.....in olden days.....the paddy godowns used to be full of rat wastes...still everyone uses...
Click to expand...
 
Its sago..its 100% plant origin..what is the problem here?

As TBS garu rightly said..curds/yogurt contains bacteria and many of us gulp it down..if you enlarge a bacteria under a microscope some look like Godzilla!LOL

So is curds veg or non veg?
 
renuka said:
1. Its sago..its 100% plant origin..what is the problem here?

2. As TBS garu rightly said..curds/yogurt contains bacteria and many of us gulp it down..if you enlarge a bacteria under a microscope some look like Godzilla!LOL

So is curds veg or non veg?
Click to expand...
Dear Renu,

1. Did you not read the OP? Problem is explained there!

2. Milk and curd might be non.veg because sometimes it contains few drops of blood of the cows! :fear:
 
Raji Ram said:
Dear Renu,

1. Did you not read the OP? Problem is explained there!
Click to expand...

dear RR ji,

I read the OP.

You see Sago is plant origin..that is all.

If during processing some insects get crushed inside that still does not make its non veg cos thats the processing fault.
 
renuka said:
......... If during processing some insects get crushed inside that still does not make its non veg cos thats the processing fault.
Click to expand...
Dear Renu,

It was nauseating to read the highlighted lines, which are totally WRONG!

Sabudana 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.''
Click to expand...

While pulp is rotting water is added everyday due to which 2″ long white color 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 which

also become paste. This action is repeated many times during 5-6 months.
Click to expand...
 
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