I use the Tropical Traditions palm shortening. I've been told that the Spectrum Naturals is basically the same, but I don't know for sure. The TT is cheaper, for me anyway. Especially if I wait for their sales, or free shipping (love that one). Here's the information on the TT palm shortening
. Based on their description, it's grown and harvested sustainably. They don't explain the process of extracting the unsaturated fats from the oil, but it seems to me that it would be a mechanical (as opposed to chemical) process. I know that that would fit with the TT philosophy better, and just thinking about it, and looking at my red palm oil, it seems like it would be fairly simple (for someone who knows how to do that sort of thing).
Being dairy free, we use the palm shortening when we need a tasteless hard oil. It works really well in baked goods. It's better than CO in cookies, crackers, and pie crusts (it works more similarly to butter, so it makes a nice substitute).
But for frying our doughnuts, we use CO. Then we save the oil in a jar, and my son uses it instead of butter/ghee on anything he'd like to spread butter on. He calls it "doughnut ghee". It has a nice flavor to it, and the eggs in the batter turn the oil a nice yellow color, so it even looks a bit like butter. Speaking of which, I need to make more doughnuts.