I did not know that GM H&R protein content varies by 1%. Even still, that is only half the variation of Bakers & Chefs - much more acceptable. I agree that it's not of great important to the average consumer, but a serious baker will care. An item baked with 9% protein content has quite a different texture than 13%.
Lots of H&R flour ends up as breading for fried stuff, thickening sauces, and things where protein matters almost not at all. Even more ends up in pancakes, brownies, and such, where protein matters a whole lot less than water absorption, falling number, and other things that are more tightly specified. A serious baker isn't going to use H&R flour for baking things that require tight control on protein. General Mills makes about a dozen different wheat flours for the bakery market, each intended for a fairly limited set of uses, and some for fairly limited geographic distribution. (They sell versions for high-altitude locations, for instance.)
In general, I think that many American hobbyist bakers get hung up on protein content, and ignore the other properties of flour. That's too bad, as they're just, or more, as important.