Clarification of cashew apple juice by removing phenols and tannins is an important step in cashew apple processing. The common clarifying agent recommended presently is poly vinyl pyrolidone (PVP), a costly chemical. A study to evaluate the efficacy of different clarifying agents, and to find a cheap substitutes for PVP showed that ‘sago’, which is a natural commercial starch preparation, has considerable potential in this respect. Juice clarified by sago was not only qualitatively similar to that clarified by PVP, but also had a higher recovery percentage.