Cultured saltwater pearls are classified into three types: Akoya, Tahitian, and South Sea. Pearls can also be cultured in fresh water. Each variety has distinct traits and is stunning in its own right. Individual tastes, as with other things, dictate pearl choices. Or you could have a taste for every type of pearl! The following is an overview of the various forms of cultured pearls.
Cultured Akoya Pearls
When you think about pearls, you undoubtedly think of the Akoya cultured pearl, which is timeless and popular. (Akoyas are a popular choice for bracelets and necklaces since they are easier to match than other pearls.) These saltwater beauties are normally little (ranging from 2mm to 11mm; the average is 6mm-7mm) and white or cream in hue.
The Akoya oyster, or P. fucata, the smallest of the saltwater pearl oysters, produces Akoya. These little oysters, which generally reach just 8cm to 13cm in diameter, are the major animals used for saltwater pearl cultivation in Japan. However, they can receive many nucleations—up to five at a once. (However, if a larger pearl is needed, simply one bead is put.)
Akoya pearls were the first round farmed pearls, sometimes known as "spherical" in the jewelry sector. A given Akoya crop is spherical in 70-80 percent of the cases. Akoyas are often white or cream in color with rosé or green undertones and grow for eight months to two years before being harvested. The simple and traditional white Akoya strand is a favorite bridal jewelry choice.
Cultured Tahitian Pearls
When you think of black pearls, you most likely envision a peacock-blue-sheened Tahitian. This is a preferred color for a Tahitian cultured pearl, although they can also be black, gray, or brown with blue, green, and purple hues and rosé, green, or blue overtones. Tahitians are famous for their exotic colors and huge sizes, and as you may have seen, their high price tag reflects their relative scarcity.
Tahitian pearls are primarily produced in French Polynesia by the "black-lipped" oyster, P. margaritifera, a giant saltwater mollusk that may grow up to 12 inches in diameter, weigh up to 11 pounds, and live for up to 30 years. These oysters produce pearls ranging in size from 8mm to 14mm over two years.
Tahitian cultivated pearls often have fair to outstanding luster and obtain it naturally, as opposed to Akoya and freshwater cultured pearls, which require treatment (mainly bleaching) to bring out their sheen. Farmers wash Tahitians in fresh water, dry them, then delicately buff them, usually by tumbling the jewels with crushed salt and bamboo chips.
P margaritifera can be nucleated (or implanted) multiple times during its lifetime, but the first harvest yields the best quality pearl. Tahitian cultured pearls are less than half as round as their smaller cousin, the Akoya. As a result, it may take years to discover the perfect pearls to match a necklace. One of the reasons why a matching strand of Tahitian cultivated pearls is so expensive is because of this. On the other hand, Tahitians are employed by many jewelry designers in designs that feature a single pearl since they can often come in distinctive shapes. These items are one-of-a-kind and can be as stunning as a pricey Tahitian strand.
Cultured South Sea Pearls
The spectacular South Sea cultivated pearl is produced by P. maxima, one of the world's largest mollusks, and is normally the largest cultured pearl on the market. The South Sea cultivated pearl is produced in Australia, Indonesia, and the Philippines, as the name suggests. (The cultured pearl is the Philippine's national gem.) Most South Sea pearls are silver, white, or a lovely and sought-after golden tint. Farmers do not treat these pearls once harvested, though some wholesale buyers do after they are exported.
P. maxima, unlike freshwater pearl mollusks, can only take one nucleation at a time; nevertheless, the oyster can be nucleated up to three times in its lifetime. The South Sea cultured pearl takes 20-24 months to grow from nucleation and normally yields a pearl of approximately 13mm. However, some reach 15mm or larger. Spherical pearls make up between 10% and 30% of any given harvest. Although Indonesian farmers produce more golden cultured pearls than Australian farmers, Australia provides over 60% of the supply of South Sea cultured pearls.
Cultured Freshwater Pearls
Freshwater pearls, unlike saltwater pearls, are created in mollusks rather than oysters and, as the name implies, are cultivated in ponds, lakes, and rivers rather than the ocean. Most of today's freshwater cultivated pearls are produced in China. Because of advancements in culturing procedures, today's round, high-luster jewels are a significant improvement over the cheap, mushy rice Krispie-shaped gems of yesteryear. Indeed, many experts believe that today's freshwater cultured pearls rival the beauty of saltwater cultured pearls—a long cry from the modest reputation of the freshwater pearl in the not-too-distant past.
Mussels of the Unionidae family create cultivated freshwater pearls. Although most are grown in China, the United States produces a substantial share. In fact, the mother-of-pearl beads used to stimulate the pearl growth process worldwide are created from pulverized American mussel shells.
Many freshwater pearls are nucleated or implanted, using only mantle tissue from a donor mussel. Tissue-nucleated freshwater pearls are 100 percent nacre because they lack a starting "bead." This gives them a lovely shine and a long-lasting surface that won't flake or peel away to reveal the inner bead. On the other hand, pearls that have been bead-nucleated and harvested prematurely often have only a thin coating of nacre that is prone to flaking and chipping. Unfortunately, once a pearl has been destroyed, it cannot be polished back to perfection.
Freshwater pearl-producing mussels can receive up to 50 implants at once. They usually take 2-6 years to mature, and the completed pearl ranges in size from 4mm to 11mm. Larger freshwater pearls certainly occur, but their higher price tag will likely reflect their larger size. A typical freshwater pearl crop has approximately 60% button pearls (flat on one side) or oval pearls. According to the most recent Gemological Institute of America data, just around 2% of the crop is round. The crop balance is made up of baroque (no symmetry) and semi-baroque pearls. These unusual pearls, like Tahitians and other pearl kinds, can be transformed into highly attractive jewelry in the hands of a professional designer.
When it comes to hue, cultivated freshwater pearls have a wide range. Pastels such as cream, white, yellow, orange, and pink are appealing, and lavender pearls, which are universally flattering, are gaining popularity. When selecting which hue of freshwater pearls to purchase, keep in mind that the wearer's skin tone should be the most significant factor; choose a hue that will complement rather than detract from your appearance. Freshwater pearls are more plentiful than other varieties of pearls. Hence they are usually cheaper. Your budget may allow you to select several hues!
Conclusion
Whatever your style or budget, there is certain to be cultured pearl jewelry that will enchant you. Please choose carefully, handle them gently, and your pearls will provide you with a lifetime of joy, regardless of the variety.
0 Comments