The cultured Akoya pearl craze began in Japan during the 1900’s as the result of many years of conducting trials by three Japanese men: Nishikawa Mikimoto, Tatsuhei Mise and Tokishi Nishikawa. Experimenting individually on various nucleation methods with the Pinctada martensii oyster (the indigenous saltwater oyster that produces Akoya pearls) the researchers each discovered the surgical nucleation techniques that will force the oyster to create a pearl; this is the same technique used to this very day by nucleation technicians around the world, known as the Nise-Mishekawa method. However, it was Mikimoto who used his business smarts to market the first cultured pearls worldwide, and triggered a love affair that is still going strong with jewelry adorers everywhere.

For decades, the Japanese maintained a monopoly on the saltwater pearls trade, protecting their cultivation and processing techniques jealously. They were- and are- acknowledged as the masters of their trade; to this day the Japanese Akoya pearl is considered the finest pearl in the world. Growth times for the pearls (the amount of time that the oyster was allowed to secrete nacre over the nucleus) were around 3-5 years per pearl, ensuring thick, lustrous nacre layers that gave the pearls their renowned glow. It also made them much more durable and able to resist wear on the nacre brought about by exposure to cosmetics, sweat, and acids.

However, as with any monopoly, the hey-day would not last long. In order to satisfy a constant mounting demand for their wonderful pearls- which had soon staked their place as a staple of every woman’s wardrobe throughout the 1940’s and 50’s- the Japanese began cutting their growth times in order to satisfyl the burgeoning market’s demands, and quality began to suffer. Other factors such as water pollution and farmed oyster stocks that have become susceptible to disease through decreased genetic diversity also play a huge part in the weakening of the Japanese grip on the international Akoya pearl market. With an eye toward the future, the Japanese have begun to culture larger pearls measuring over 8.0mm almost exclusively, pinpointing their efforts on maintaining their position as a front runner, and the best source for gem-quality Akoya pearls at present.

China began culturing Akoya pearls as well starting in the 1960’s, although quality was known to be quite lacking to that of their Japanese neighbors. However, over the years the Chinese have rapidly gained ground in terms of quality and market share in an industry that was considered to be unshakeable. Concentrating their work on perfecting the smaller pearl sizes of 4.0mm to 8.0mm- as they have not yet mastered culturing the larger sizes that Japan is renowned for, and utilizing their vastly affordable production costs than that of Japan, and adopting a wiser, more long-term approach in terms of pearl quality and reputation, China has proved that it is a strength to be reckoned with in the pearling circle.

Post from: Jewelry Diamonds And Gems

Akoya Pearls : What Do They Come From?

The cultured Akoya pearl craze began in Japan during the 1900’s as the result of many years of conducting tests by three Japanese men: Nishikawa Mikimoto, Tatsuhei Mise and Tokishi Nishikawa. Experimenting individually on various nucleation methods with the Pinctada martensii mussel (the indigenous saltwater oyster that produces Akoya pearls) the researchers each found the surgical nucleation techniques that will cause the oyster to create a pearl; this is the same technique used to this very day by nucleation technicians around the world, known as the Nise-Mishekawa method. However, it was Mikimoto who used his business savvy to market the new pearls worldwide, and triggered a love affair that is still going strong with jewelry lovers everywhere.

For years, the Japanese maintained a monopoly on the Akoya pearl trade, guarding their cultivation and processing techniques jealously. They were- and are- acknowledged as the masters of their trade; to this day the Japanese Akoya pearl is considered the finest pearl in the world. Growth times for the pearls (the amount of time that the oyster was allowed to secrete nacre over the nucleus) were approximately 3-5 years per pearl, ensuring thick, lustrous nacre layers that gave the pearls their renowned shine. It also made pearls much more durable and able to resist wear on the nacre brought about by exposure to cosmetics, sweat, and perfumes.

However, as with any monopoly, the hey-day would not last forever. In order to appease a constant mounting demand for their wonderful pearls- which had soon staked their place as a staple of every woman’s wardrobe throughout the 1940’s and 50’s- the Japanese began cutting their growth times in order to satisfyl the burgeoning market’s demands, and quality began to suffer. Other factors such as water pollution and farmed mussel stocks that have become vulnerable to disease through decreased genetic variability also play a huge part in the weakening of the Japanese grip on the international Akoya pearl trade. With an eye toward the future, the Japanese have started to culture larger pearls measuring over 8.0mm almost exclusively, focusing their efforts on maintaining their position as a front runner, and the best source for gem-quality Akoya pearls today.

China began culturing Akoya pearls as well starting in the 1960’s, although quality was known to be quite lacking to that of their Japanese neighbors. However, over the years the Chinese have quickly gained ground in terms of quality and market span in an industry that was considered to be unshakeable. Concentrating their efforts on perfecting the little pearl sizes of 4.0mm to 8.0mm- as they have not yet mastered culturing the bigger sizes that Japan is renowned for, and utilizing their vastly cheaper production costs than that of Japan, and adopting a wiser, more long-term approach in terms of pearl quality and reputation, China has proved that it is a strength to be reckoned with in the pearling circle.

Post from: Jewelry Diamonds And Gems

Saltwater Pearls: Where Do They Come From?