Akoya Pearls : The Evolution
When you shut your eyes and imagine a pearl necklace, what comes to mind? Chances are, it is a perfectly matched strand of round, white and lustrous akoya pearls- and if so, you are mindful of the famous Akoya pearl! Ever since Mikimoto revolutionized the luxurious world of jewelry by commercializing the new cultured Akoya pearls, this beautiful and lustrous gem has captured the imaginations and won the hearts of men and women around the world.
The cultured Akoya pearl craze began in Japan during the 1900’s as the result of several years of conducting tests by three Japanese men: Nishikawa Mikimoto, Tatsuhei Mise and Tokishi Nishikawa. Experimenting individually on various nucleation methods with the Pinctada martensii mussel (the indigenous saltwater oyster that produces Akoya pearls) the researchers each found 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 first cultured pearls worldwide, and triggered a love affair that is still going strong with jewelry lovers everywhere.
For decades, the Japanese maintained a monopoly on the saltwater pearls market, protecting 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 pearl 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, promising thick, lustrous nacre layers that gave the pearls their renowned glow. It also made them much stronger and able to resist wear on the nacre brought about by exposure to cosmetics, sweat, and acids.
However, as with any monopoly, the hey-day would not last long. In order to satisfy a continually mounting demand for their wonderful 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 satisfyl the burgeoning market’s requirements, and quality began to decline. Other factors such as water pollution and farmed mussel stocks that have become vulnerable to disease through decreased genetic variability also play a huge part in the weakening of the Japanese hold on the international Akoya pearl market. With an eye toward the future, the Japanese have started to culture larger pearls measuring over 8.0mm almost exclusively, pinpointing their efforts on maintaining their position as a front runner, and the best source for gem-quality Akoya pearls today.
China started culturing Akoya pearls as well beginning in the 1960’s, although quality was acknowleged to be quite lacking to that of their Japanese neighbors. However, over the years the Chinese have rapidly gained ground in terms of quality and market span in an industry that was considered to be unshakeable. Concentrating their efforts on perfecting the little pearl sizes of 4.0mm to 8.0mm- as they have not yet mastered culturing the larger sizes that Japan is renowned for, and utilizing their vastly cheaper production costs than that of Japan, and adopting a smarter, 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.
This article is not too bad at all. There are a couple of small errors, however. Please see the following:
“three Japanese men: Nishikawa Mikimoto, Tatsuhei Mise and Tokishi Nishikawa. Experimenting independently on various nucleation techniques with the Pinctada martensii oyster ”
The three men were Kokichi Mikimoto, Tatsuhei Mise and Tokishi Nishikawa. Also, in the next paragraph the method is misspelled. It is the Mise-Nishikawa method.
It should be noted as well that Mise and Nishikawa did not “discover” the method. It was discovered by British expatriate William Sawville-Kent in Australia. Mise and Nishikawa brought his discovery back to Japan where it was nationalized as a Japanese discovery.