Cultivated Pearl. |
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Pearl: CultivatedBy the beginning of XX century, due to predatory extraction, as well as to pollution of oceans, the population of pearl-producing mussels decreased dramatically. Since 30th, catching of the natupal pearl have been officially forbidden, and now it only can be found only in collections owned by very rich people, on auctions and in museums. This situation have created the need in the "domesticated" mussel. In the past, in XIII century, Chinese peasants were experimenting with freshwater mussels, using different irritants: dirt, wood, ivory and metal, to stimulate growth of a pearl. They haven't succeeded much. The pearls were only forming from time to time, and size, shape and value of the resulting "treasure" was close to the size, shape and value of the Chinese favorite food - rice. Hundreds and thousands of experiments with saltwater mussels failed, too. They were simply refusing to work, rejecting the artifficial irritants. However, in the beginning of XX century, in 1920, Japanese finally had been able to offer to the market the artifficial saltwater pearl that was equal to the natural both in size and in quality. That was the work of Mikimoto, the son of a simple storekeeper. He was the first one who succeeded in bringing together results of the prior experiments, as the mater of fact, his technology is still used. According to Mikimoto, ousters are cultivated in the tank full of the seawater. About 50% of mussels dies, but the other half survives. The reason of the death is in tiny differences in the water composition, microbes etc. The mussels are being rotated, so the mother of pearl is wrapping the irritant equally on all sides. Three years later the pearl is considered market ready. The mussels are being opened, and pearls extracted; only 5-10% of pearls have good quality. Novadays, the Mikimoto's company is one of the worls leaders in pearl production. The reason is in the high quality standarts they have. For example, according to common standarts, only 5% of pearls are good enough to be used in jewelry, while Mikimoto uses 3%. After Japan, Australia began producing cultural pearl. Then China entered the market with the freshwater pearl, that was almost as good as the saltwater one from Japan. The next step in "domesticating" of the pearl have been made in 1946, when the research was published about the core-less freshwater pearl. Since that time, the methods were evolving fast, and the quality of freshwater pearl was increasing, too. More than 90% of all pearl sold today is created on farms, mostly in Japan, Australia, Philippines, China, New Zeland etc. Can we call this pearl real, or is it an imitation? It is real. Why? Because it is undistingushable, it is created in the same conditions and by the same process. Next: Classification of Pearl
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