Pearls have been around for centuries. These beautiful white gems have been a popular jewelry choice for many generations. They are found naturally occurring in the wild within the shell of some oysters. Their occurrence in the wild however is very difficult to predict. The process by which pearls are formed was uncovered in the early 1900's. Upon some experimentation, pearls were actually able to be grown and harvested. Akoya oysters were selected as the ideal type of oyster to facilitate this process, and the akoya pearl was born. Cultured akoya pearls have since become know for their superior beauty and luster.
All pearls whether cultured or occurring naturally, form in the exact same way within an oyster. A small grain of sand or small parasite, when introduced within the shell of an oyster, will cause a small cyst to form. The oyster then responds by secreting a substance know as nacre that builds up slowly within the cyst. This milky white substance is extremely hard and comprises the actual pearl itself.
Before pearl farming began, pearls were discovered merely by chance. In the 1900's however, a gentleman by the name of Kokichi Mikimoto changed all that. Mr. Mikimoto created a method of pearl culturing which predictably forced the creation of a pearl within the actual oyster itself.
After many years of experimentation, Mr. Mikimoto discovered and patented his technique for creating a perfectly round pearl. His process involved the opening of a live oyster and strategically placing a small round piece of mussel shell with the oyster's body. This process is called nucleation. Once the insertion of the piece of shell is complete, the live oyster is then placed back in the ocean to continue to grow.
Over time the process was perfected. A species of oyster called the akoya oyster was discovered to be ideally suited for pearl cultivation because of the subsequent quality of the pearls they produce. These oysters are found primarily around the southern half of Japan. In order to ensure the purity of the pearls themselves, these oysters are now bred on hatcheries where the conditions can be more carefully monitored and controlled.
It takes about 10 to 18 months for a cultured pearl to fully form within an oyster. The culturing process itself however is not always successful. Oysters can be very fragile creatures. Many times, the oyster does not even survive the process of nucleation. However, once successful, the end result can be well worth the wait.
Of all of the cultured pearls, akoya pearls are believed to have the highest luster. Many think this may be due to the climate where the akoya oyster is found. The oceans surrounding the coast of Japan are typically 10 to 15 degrees cooler than other areas where oysters are farmed. These lower temperatures could possibly slow down the nacre production which causes the pearl itself to be more compact in form. The surface of the gem thus appears more lustrous.
Only 1 percent of pearls sold today are found naturally occurring in the wild. The other 99 percent sold are cultured varieties. When presented with a beautiful, quality cultured pearl, it is easy to see why these gems have become so popular.
All pearls whether cultured or occurring naturally, form in the exact same way within an oyster. A small grain of sand or small parasite, when introduced within the shell of an oyster, will cause a small cyst to form. The oyster then responds by secreting a substance know as nacre that builds up slowly within the cyst. This milky white substance is extremely hard and comprises the actual pearl itself.
Before pearl farming began, pearls were discovered merely by chance. In the 1900's however, a gentleman by the name of Kokichi Mikimoto changed all that. Mr. Mikimoto created a method of pearl culturing which predictably forced the creation of a pearl within the actual oyster itself.
After many years of experimentation, Mr. Mikimoto discovered and patented his technique for creating a perfectly round pearl. His process involved the opening of a live oyster and strategically placing a small round piece of mussel shell with the oyster's body. This process is called nucleation. Once the insertion of the piece of shell is complete, the live oyster is then placed back in the ocean to continue to grow.
Over time the process was perfected. A species of oyster called the akoya oyster was discovered to be ideally suited for pearl cultivation because of the subsequent quality of the pearls they produce. These oysters are found primarily around the southern half of Japan. In order to ensure the purity of the pearls themselves, these oysters are now bred on hatcheries where the conditions can be more carefully monitored and controlled.
It takes about 10 to 18 months for a cultured pearl to fully form within an oyster. The culturing process itself however is not always successful. Oysters can be very fragile creatures. Many times, the oyster does not even survive the process of nucleation. However, once successful, the end result can be well worth the wait.
Of all of the cultured pearls, akoya pearls are believed to have the highest luster. Many think this may be due to the climate where the akoya oyster is found. The oceans surrounding the coast of Japan are typically 10 to 15 degrees cooler than other areas where oysters are farmed. These lower temperatures could possibly slow down the nacre production which causes the pearl itself to be more compact in form. The surface of the gem thus appears more lustrous.
Only 1 percent of pearls sold today are found naturally occurring in the wild. The other 99 percent sold are cultured varieties. When presented with a beautiful, quality cultured pearl, it is easy to see why these gems have become so popular.
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