If you want an oil that does not impact the taste, and that has specific melting properties at certain temperatures, then palm oil can be the correct choice. This is a quality of palm oil that few other oils have. It is neither inherently good nor bad, it is just a property you can select. If you actually want a certain taste by the oil itself, then don’t select palm oil.
Secondly, being cheap is nothing bad. It is, by itself, unrelated to quality. In fact, all else being equal, cheap ingredients should be preferred. We need to get away from the opinion that only expensive food is good. Price and quality are somewhat correlated, but this is not an absolute, and it most certainly is not a requirement.
I want to offer counter points.
If you want an oil that does not impact the taste, and that has specific melting properties at certain temperatures, then palm oil can be the correct choice. This is a quality of palm oil that few other oils have. It is neither inherently good nor bad, it is just a property you can select. If you actually want a certain taste by the oil itself, then don’t select palm oil.
Secondly, being cheap is nothing bad. It is, by itself, unrelated to quality. In fact, all else being equal, cheap ingredients should be preferred. We need to get away from the opinion that only expensive food is good. Price and quality are somewhat correlated, but this is not an absolute, and it most certainly is not a requirement.
I suppose it depends on the product, but if you are buying chocolate you want it to taste of chocolate, not nothing.