pearling

Pearling is the practice of producing pearls, either through natural occurrence or human cultivation. Natural pearling occurs when an irritant becomes coated with nacre inside a mollusk, producing a pearl without human intervention. In the modern context, pearling most often refers to pearl farming, in which technicians implant a nucleus and, in some methods, mantle tissue to stimulate nacre deposition inside a mollusk.

Cultured pearls are grown in saltwater or freshwater mollusks. In saltwater farming, bead-nucleus implantation is common, though some methods use tissue nucleation. The mollusks are kept in marine leases or cages and monitored for months to years before harvesting. After removal, the pearls are cleaned, sorted, and graded by size, shape, color, luster, and surface quality. Freshwater pearls, produced largely in China, frequently use tissue nucleation without a bead and can yield a wide range of shapes. Major pearl types include Akoya (small, high-luster white from saltwater oysters), South Sea pearls (large, from Pinctada maxima, with white to gold hues), and Tahitian pearls (dark colors from Pinctada margaritifera).

Economy and distribution: Pearling has a long history and today centers on different regions for different pearl types. Major producers include China (freshwater), Australia and Indonesia (South Sea), and French Polynesia (Tahiti). Most market pearls are cultured rather than natural, and grading emphasizes luster, nacre thickness, surface quality, symmetry, size, and color.

Environmental and ethical considerations: Pearling operations affect coastal ecosystems through farming practices, water quality, and waste management. Many producers pursue sustainable aquaculture practices and certifications to address concerns about habitat impact and labor standards.