Since 1995, the American food industry has transitioned away from domestic oils to palm oil, which is produced in Malaysia and Indonesia. As a perennial plant, palm oil is produced year-round, driving production costs down and making palm oil cheaper than substitute oils. For this reason, the American food industry has incorporated palm oil into approximately 50% of products, and imports have increased by 485%.

 

This increase in demand has led to the destruction of natural rainforests so that more palm plantations can be created, subsequently releasing extensive stored carbon into the atmosphere and endangering animals by eliminating their habitats.

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