"Getting to near zero marginal cost and nearly free goods and services is a function of advances in productivity. Productivity is “a measure of productive efficiency calculated as the ratio of what is produced to what is required to produce it.”[Moi ici: Uma definição muito pobre, uma definição arcaica, estilo engenheiro da AEP]. If the cost of producing an additional good or service is nearly zero, that would be the optimum level of productivity.Rifkin chama sistema capitalista a um modelo em que quem trabalha não detém os factores de produção e em que quem detém o capital não gere, o dia-a-dia das empresas.
Here again , we come face-to-face with the ultimate contradiction at the heart of capitalism. The driving force of the system is greater productivity, brought on by increasing thermodynamic efficiencies. The process is unsparing as competitors race to introduce new, more productive technologies that will lower their production costs and the price of their products and services to lure in buyers. The race continues to pick up momentum until it approaches the finish line, where the optimum efficiency is reached and productivity peaks. That finish line is where the marginal cost of producing each additional unit is nearly zero. When that finish line is crossed, goods and services become nearly free, profits dry up, the exchange of property in markets shuts down, and the capitalist system dies."
O que eu critico nesta abordagem de Rifkin é a concentração no custo, como se quem compra só valorizasse o custo como factor de escolha.
Quem conhece a cascata de preços pode facilmente encontrar exemplos em que:
- o custo de fabrico é de 1,95 €
- o preço à saída da fábrica é 3,95 €
- o preço de de venda às lojas pelo distribuidor é 7 €
- o preço na prateleira é 14,95€
"Today's artisan culture is focused on quality with an appreciation for traditional methods and flavors, she said. Artisan producers have a sense of community, like to share and exert great control over their products.
"Most artisans have small operations that started simply and have stayed simple," Langley said. "They are into food. They have learned the craft. They have taught themselves. They roll up their selves and get their hands dirty.""