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White South Sea Pearls, Australian

Aside from the legends that tell how the pearl entered mythology, I would like to introduce the knowledge of the various types of pearls, and specifically the most precious ones, the very large ones that we sometimes see in the windows of jewelry stores and that are presented, rightly, as gems of inestimable value. It is precisely this concept that man at the dawn of time had for the pearl, a gift of nature, a precious talisman to possess and which aroused desire. Pearls are produced by oysters and are an integral part of their organism. The term pearl comes from the Latin “permula” the name used to indicate the shell that contains it and whose shape resembles the “pig’s leg”. There are two main families, freshwater pearls (pearls that are having an enormous expansion both commercially and in selection) and saltwater pearls to which Akoya pearls belong , Japanese pearls that in size do not normally exceed 9 mm and are generally white, cream, pink and in their various shades. Black South Sea pearls , very rare and precious Polynesian pearls that have as a peculiarity in addition to their size, the color. The size varies from 9-10 to reach even 17-20 mm on valuable specimens with exorbitant prices. The mollusc secretes a pearly substance that varies from light grey to purplish black and is the only species that produces black pearls. South Sea white pearls, Australian pearls . In this article I will discuss this type of pearl, the most precious white pearls, the largest to look like marbles, whose wonderful story begins inside the mollusk called Pinctada Maxima. These pearls have an average diameter of 12-14 mm, but the sizes can range from 10 mm up to 22-25 mm on specimens that can rarely be admired as they are only treated for the collector market. In Australia it is harvested exclusively from its natural environment, while in Indonesia and the Philippines pearl oysters are grown in hatcheries. This mollusc protected by a silver-gold coloured bivalve has dimensions that vary from 10 cm for the newly born ones, to over 25 cm for the adult ones and can weigh several kilos and boasts the record of being the largest among the pearl-producing molluscs, consequently producing very large pearls with a layer of pearliness superior to all the others. The first phase of Pinctada Maxima cultivation consists in the fishing of wild molluscs. After fishing, the shells are selected, cleaned and sorted: the minimum size allowed is 120 mm. The second phase is the grafting of the nucleus that begins in May or June and ends in September. The operation requires considerable experience and skill. A part of the mantle is cut, which is the fleshy tissue adhering to the internal surface of the shell of a donor mollusc destined to sacrifice itself, then this particle is grafted into a mollusc chosen to form the pearl, inserting a spherical and polished mother-of-pearl nucleus nearby. The cells of the mantle part begin to reproduce, forming a pearl sac that envelops the nucleus. Around it, layers of iridescent mother-of-pearl, called nacre, begin to deposit: the cultured pearl begins its course. For the next two months the oyster is constantly turned over periodically so that the pearl develops regularly. During the two years or so of cultivation the shell is cleaned of marine encrustations, to avoid damaging the mollusc. Temperature is very important for the formation of the pearl, the ideal is between 20 and 22 degrees. The higher the temperature, the more likely it is that the pearl will become large, sometimes sacrificing the orient, the layer of aragonite crystals that allows the human eye to perceive the brightness and the mirror effect that gives the pearl its added value. In fact, the best period for harvesting is the coldest months from April to October, so that the pearl will have a brighter layer on the surface. Millions of oysters are cultivated every year, but only a small percentage can be destined for the market. Pearls cannot be considered a mass product obtained with an industrial process. In addition to atmospheric agents, parasites and some types of plankton that reduce the oxygen in the bay water, suffocating the oysters, at the end of the cultivation period there are pearls that are too imperfect, too flawed to be considered jewels. Consider that only 30% can be used and only 2 or 3 of these will be perfect specimens. After harvesting, the pearls are washed, calibrated, divided into categories, weighed in momme (a Japanese unit of measurement used for pearls and equivalent to 3.75 grams) and subsequently sold at auctions.
By Fabrizio Ferro

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