Sago palms are common in southeast Asia. The trunks are cut up to extract a starch that is processed into large tree trunk-like cylinders (see illustration .) These are shipped to other factories where they are made into flour, meal and pearl sago, similar to tapioca. Cooks use it to thicken soups, puddings and also to bake with. Sago starch itself is not sweet, but is commonly prepared as a pudding made with milk and sugar. Tapioca pudding can be made with either sago or cassava starch. Recently people have added processed pea size pearls to iced tea drinks in which they float and then are eaten. This artwork of a sago processing plant in Borneo was published by the Empire Marketing Board of the UK in the 1930's as part of a campaign to promote agricultural products of the British Empire. (HFHA Coll.)