I’d broaden that to a whole host of “green” and “alternative energy” sectors.
All the panic about Chinese “overproduction” of EVs and similar technologies is just China going whole hog on those industries. It’s not an “overproduction” in the traditional sense, where a company produces more than the market will bear and has to sell excess inventory at a loss. China just produces all of this stuff cheaply and at a huge scale.
About 20 years ago the general perception was that EVs were a joke https://www.youtube.com/watch?v=X2HX5wsQVEA Now we have cost effective solar and wind, efficient battery storage, good and cheap EVs and drones, modern heat pumps etc.
I don’t even think all the tariffs will matter in the long run. China is currently adopting all that stuff at a breakneck pace. Their production capacity won’t just go away once they’ve saturated the domestic market and the growing number of countries that have trade agreements with China). At that point, Chinese manufacturers will have no choice but to start actually selling below cost, just so they can clear inventory.
And this has a snowball effect too. Energy is often the limiting factor in production. An abundance of cheap energy makes it cheaper to produce more cheap energy production.
We make food “from scratch” on a regular basis.
We’ve found a few different sources for fats. I’ll focus on the pork-fat ones.
The most common source is to just collect fat any time we make pork things. The advantage is that it’s cheap and easy; just let it cool and add it to a jar in the fridge. The disadvantage is that it will have a lot of other flavors (especially salt).
Sometimes we just by processed lard. That’s basically the opposite end of the spectrum. It’s very pure and has no flavor besides the fat itself.
Often we’ll wet render our own fat. Traditionally that would be the trimmings off of other cuts. Unless you’re butchering a pig (or have bought into a fractional pig through something like a CSA) those bits usually aren’t available. Typically we’ll just buy cuts that are very high in fat. For pork, that would be pork belly. We’ll just buy an uncut slab and wet-render it. Trim any meat you want to cook with (belly is the part that bacon is made of) throw the rest in a pot of water an simmer it for a few hours. The fat layer that collects on top is almost pure lard.
We’ve also found that duck fat is a great substitute for lard. It has a similar smoke point to lard (slightly higher). It tastes different from lard but it’s also good enough that the flavor itself will improve meals. Duck breasts are about 50% fat if you buy them with skins. You can also buy duck fat on its own.