The Akoya Cultured Pearl owes is distinction to being the first round (spherical) pearl that is cultured by man.  These were initially cultured in Japan using a bivalve mollusk belonging to the Pinctada family.  For the scientifically inclined, the particular mollusks used is called Pinctada fucata martensii.

However, the Japanese pearl oyster in the pearl industry is usually referred to as Akoya, and hence the cultured pearls are referred to as the akoya cultured pearl.

Despite the common notion that akoya cultured pearls are only cultivated in Japan and China, the mullusk itself can be found in Korea, Southeast Asia, the Mediterranean, the Persian Gulf, Africa, and the Carribbean.  Because the Japanese have a longer history of akoya pearl cultivation techniques, the cultured pearls that are harvested tends to be of a better quality.  Nature has a major part to play too, because a mild climate and moderate cold winter seasons actually encourage the akoya oysters to produce pearls which are distinctively luminous.

In the pearl trade, most traders would take the following 6 factors into consideration
1. Size
2. Shape
3. Colour
4. Luster
5. Surface Quality
6. Nacre Quality

And the prices of the pearls will reflect the quality of the pearl accordingly.

I will cover more aspects of the Akoya Cultured Pearl in my upcoming guides.  If you find this guide useful, please give me a rate up :)

Thank you for reading this short introduction.

Author : Aden Angier
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