Ethnocentric? I don't think so. It would be ethnocentric if I thought and indeed racist if I thought they couldn't learn how. Clearly there IS a tradition of effect manufacturing in a variety of Asian and Pacific rim countries, but to hear folks talk about it, the factories where pedals and other music products are being made in China these days are NOT established facilities. We are NOT talking about places like the old Parsons Street facility where Gibson products were made from WW I. We are talking about entire manufacturing cities of hundreds of thousands of people that have simply appeared within the last 5 years. The folks who populate those factories have migrated from elsewhere in China, and in contrast to the folks who come up with domestic designs (and most traditional and cutting edge things do tend to come from North America, Europe, and Japan, where there IS a club scene and live rock) may well have NO experience whatsoever going to a club and hearing a band actually USE equipment like that. Someone recently posted a link to an audio writer's video tour of the Behringer facility. If you thought that Lavalin-Bombardier or the Oakville Ford plant or Oshawa GM plant were big deals, you should see this place. It goes on and on and on, and includes residences for all the labourers that have relocated there.
My point is that when production relies on simply following directions, rather than following a tone in your head, the reasonable expectation is that the design will be on the conservative side of the spectrum rather than the adventurous. The other factor is that when the profit margin is so slim that you are relying almost entirely on high volume sales to generate revenue, you aim for the lowest common denominator, rather than accepting that your market is a highly defined niche. That's the same business strategy whether you are selling $1.29 burgers or $15 pedals.
As for rye bread, I've looked. I have lived in St. John's, Fredericton, Montreal, Ottawa, Ottawa, Hamilton, Edmonton, and Victoria. I've even transported Ottawa rye to bakers in those outlying areas for them to learn from. I stand by my geographical boundaries of where decent rye bread can be found. It's not an ideological stance. Once upon a time you could not get decent bagels outside of Montreal, but the "knowledge" seems to have found its way out and extremely good bagels can now be found in many places. Sadly, not so for rye bread. (And for the uninitiated, a "real" bagel can be easily identified by not having a discernible top or bottom. If there is anything flat about one side and puffy about the other, it's essentially a roll with a hole. I'll set my biases about the only legitimate heirs to the throne being "white seeds" and "black seeds" aside, and graciously accept that something with - uggh - blueberries or raisins in it CAN be a bagel.)