Tapioca and sago are two products that are used to make puddings for dessert but they both have a difference in their botanical origin. While the sago comes from the middle part of the trunk of the sago palm, the tapioca comes from the tuber of cassava or manioc which grows in tropical weather and is known to be very insect resistant. Nevertheless, many misleading packages of dried sago tend to claim that sago and tapioca come from the fruit of a sago palm.
2 Additional Answers
Sago is a starch extracted from the pith of sago palm stems. It is a major staple food for the lowland people of New Guinea and the Moluccas. Tapioca is a starch extracted from the root of plant species Manihot esculenta. This species is native to the Amazon, Brazil, Colombia and Venezuela as well as the Caribbean islands.
Whilst Sago is from the pith, or middle part, of the trunk of a Sago Palm (Metroxylon sagu), Tapioca comes from Cassava or Manioc (botanically Manihot esculenta), a popular tropical crop.