Why no dry yeast variety

Hands down, dry yeast is more economical and convenient and provides great storage and packaging. But if you are looking for a specific style, only liquid offers selection. It seems Danstar or Safale would take a significant portion of the brewing market if they could formulate more varieties comparable to the liquids. So I wonder why? Is it because beer yeast is such a small portion of their current market focus? Is it because the manufacturing process of dry yeast is not economical to produce so many different strains. What if you could buy 20 specific Danstar yeasts all for under $2.

It takes a bit of science to be able to produce a dried version of a yeast strain.

There are only a few strains of yeast that will tolerate being dried out that way. If they could produce more, they would.

Economics would not be a big issue, since they could always set up a "premium" series and charge more like 5-6$. It comes down to the science of it.

Drying makes some chemical changes to the yeast the dry versions all have some taste compromises from there wet counterparts. Sometimes drying works and sometimes it doesn't. As an example most lager strains don't do well when drying, they all come out more fruity than the wet counterparts.