.
HARVESTING
After 2-3 years, the oysters are harvested, as it takes at least this long for only 2mm of nacre to have formed around the core. This is a time of high anxiety for the pearl farmers as it will determine whether the seeding was successful. If so, thousands of dollars worth of fine quality pearls will have been produced.
| The oysters are split open, the and pearl bag are cut by the the scalpel, and the pearl is removed. If the oyster has survived the past three years of gestation without any major problems, the harvester will place another core in the same position as the extracted pearl, without the need for another mantle.This occurs in about one third of oysters. Approximately 35% of the oysters produce good pearls, 20-30% die, 20% reject the nucleus, and 10% are poor quality pearls. |
Although these figures do not seem ideal, they are constantly improving. As time progresses, more
successful methods and equipment will hopefully be introduced, which will reduce the number of
deaths and increase the number of quality pearls produced.
The high mortality rate amongst oysters is thought to be associated with transportation, the
difference in water temperature, and the increase in marine bacteria found in the water of the carrier
tanks. Luckily, nothing is wasted in the pearling industry, as excellent prices are paid for the oyster
meat, as well as the Pinctada Maxima mother of pearl shell, of which is used for buttons and inlay
work.
Photo courtesy of Paspaley Pearls, Australia