Sago palm (Metroxylon sagu Rottb.) has garnered significant attention as a starch crop due to the large amounts of starch accumulated in its trunk. Sago palms are a crucial source of food and carbohydrates. To this day, many people in Maluku, North Maluku, Papua and West Papua, continue to consume sago as a staple food. Apart from serving as an alternative carbohydrate source to rice in local food diversification efforts and supporting food security, sago also boasts health benefits. The growth and development of sago palms are heavily influenced by genetic and environmental factors. The plant exhibits remarkable genetic diversity as it is widely distributed across the archipelago, with each sago production area housing diverse accessions. Sago belongs to the Arecaceae (Palmae) Family and completes its life cycle after flowering. The highest starch production occurs as the sago palm enters the flowering phase. Sago starch can be utilized as an industrial raw material and biofuel. Vegetative propagation, through methods such as suckers, in vitro and ex vitro techniques, is the most common way to propagate sago palms. When devising new breeding programs, it is essential to consider current scientific advancements, like tissue culture, mutagenesis, functional genomics, molecular markers, and genetic engineering, as they have the potential to improve breeding efficiency. Information on genetic diversity is necessary for germplasm conservation. Documenting the genetic diversity of organisms is vital for preserving biological diversity and the existence of specific organisms, such as sago palms. This chapter delves into the potential of sago palm and the research progress supporting the breeding program for this plant.