When you close your eyes and envision a pearl necklace, what pops up in your head? It is very likely that is a perfectly matched necklace of round, lustrous pearls- and if so, the image that comes to mind is the famous Akoya saltwater pearl! Ever since Mikimoto revolutionized the glamorous world of jewelry by commercializing the first cultured Akoya pearls, this beautiful gem has gained attention and won the hearts of people around the world.
The cultured Akoya pearl craze began in Japan during the 1900’s as the result of many years of researching through various methods by three Japanese men: Nishikawa Mikimoto, Tatsuhei Mise and Tokishi Nishikawa. Experimenting independently 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 worldwide, known as the Nise-Mishekawa method. However, it was Mikimoto who used his business savvy to market the new pearls worldwide, and sparked 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 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 glow and shine. This has also made the nacre on the pearls harder to damage from products like cosmetics and soaps.
However, as with any monopoly, it would not last forever. In order to satisfy a continually mounting demand for their beautiful pearls- which had quickly 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 accommodate the burgeoning market’s requirements, and quality began to suffer. Also, pollution and disease wreaked havoc and played a large part in the decline of Japanese pearl quality. Now the Japanese farmers are experts at culturing larger pearls, focusing their efforts on maintaining their position as a leader, and the best source for gem-quality cultured pearls today.
China began culturing Akoya pearls as well starting in the 1960’s, although quality was acknowledged to be quite inferior 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. Chinese farmers worked to hone their cultivating skills on smaller pearls <8.0mm as they have not yet mastered culturing the larger sizes that Japan is renowned for. 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 force to be reckoned with in the pearling world.
Related posts:
- Kokichi Mikimoto - A History
- About Fine Pearl Jewelry
- Akoya Pearls – Affordable, and Luxuriouis
- Lesser Known, But Beautiful Pearls
- Advice When Buying Pearl Necklace Jewellery
- Akoya Pearl Quality
- Abigails Great Guide To Follow When Scouring The Web For Pearl Necklaces
Filed under: jewelry