that distributors, manufacturers, and processors of organic products be certified by an accredited state or private agency. In 2007, there were 3,225 certified organic handlers, up from 2,790 in 2004. Organic handlers are often small firms; 48% reported sales below $1 million annually, and 22% between $1 and $5 million per year. Smaller handlers are more likely to sell to independent natural grocery stores and natural product chains whereas large distributors more often market to natural product chains and conventional supermarkets, with a small group marketing to independent natural product stores. Some handlers work with conventional farmers to convert their land to organic with the knowledge that the farmer will have a secure sales outlet. This lowers the risk for the handler as well as the farmer. In 2004, 31% of handlers provided technical support on organic standards or production to their suppliers and 34% encouraged their suppliers to transition to organic. Smaller farms often join together in cooperatives to market their goods more effectively. 93% of organic sales are through conventional and natural food supermarkets and chains, while the remaining 7% of U.S. organic food sales occur through farmers' markets, foodservices, and other marketing channels. Direct-to-consumer sales In the 2012 Census, direct-to-consumer sales equalled $1.3 billion, up from $812 million in 2002, an increase of 60 percent. The number of farms that utilize direct-to-consumer sales was 144,530 in 2012 in comparison to 116,733 in 2002. Direct-to-consumer sales include farmers' markets, community supported agriculture (CSA), on-farm stores, and roadside farm stands. Some organic farms also sell products direct to retailer, direct to restaurant and direct to institution. According to the 2008 Organic Production Survey, approximately 7% of organic farm sales were direct-to-consumers, 10% went direct to retailers, and approximately 83% went into wholesale markets. In comparison, only 0.4% of the value of convention agricultural commodities were direct-to-consumers. While not all products sold at farmer's markets are certified organic, this direct-to-consumer avenue has become increasingly popular in local food distribution and has grown substantially since 1994. In 2014, there were 8,284 farmer's markets in comparison to 3,706 in 2004 and 1,755 in 1994, most of which are found in populated areas such as the Northeast, Midwest, and West Coast. Labour and employment Organic production is more labour-intensive than conventional production. On the one hand, this increased labour cost is one factor that makes organic food more expensive. On the other hand,