Really, what is amounts to is a technology barrier. Most food producers in the US (I work in the food service industry) are being pushed by all their downstream customers (like supermarkets, up-scale restaurants, etc.) to label based on origin and conditions. This is so that people can verify that their organic produce is actually organic and their free-range beef is exactly that. The catch to these producers is that these efforts require an investment in infrastructure and overhead via technology, and it imposes extra costs as a result. When you factor in the shipping costs, these costs then put them at a strategic disadvantage in the market.