Saltwater Pearls Are Both Rare And Exquisite
Saltwater pearls come from saltwater mollusks, most often oysters, and are sometimes referred to as marine pearls. The three most common are akoya, South Sea, and Tahitian pearls.
Natural pearls are rare and the harvest is very limited, so most pearls today are cultured. This is accomplished by opening the oyster a little and implanting a bead made of polished shell into the reproductive area. A small piece of mantle tissue is added and the pearl sac will form around it.
The exception to this is the Keshi pearl. They are cultured without bead implantation. Most saltwater pearls are cultivated in protected lagoons or volcanic atolls.
Saltwater pearls tend to be larger and rounder than their freshwater counterparts due to the bead implants. They are more expensive than freshwater pearls because the oyster only produces one pearl at a time. It takes about three years from implantation to harvest.
Conchs also produce pearls but efforts to produce cultured pearls from the conch have been largely unsuccessful. In years past pearl divers harvested the pearls and the oysters did not survive the removal. Today they can have implants replaced when the pearl is harvested.
While saltwater pearls remain the most expensive and desirable, the freshwater variety have made great strides in producing rounder pearls as opposed to the rice shaped pearls of the past.
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