Pearl farming involves implanting nuclei into molluscs to cultivate pearls used in jewellery. It's a global practice with various pearl types like Akoya and Tahitian.
Tahitian pearls are cultivated in Polynesian lagoons within the black-lipped oyster (Pinctada Margaritifera), known by the same name. They are delicate, rare, and sustainably reproduce in Pacific lagoons.
Oyster collectors with black plastic pieces and ropes aid in mixing gametes for nacre larvae (spat). Subsequently, the spatula is pierced and suspended on nylon threads with beads for growth.
Maintaining the health and protection of Pinctada Margaritifera oysters involves regular cleaning and removing debris and algae to support their growth. Grafting can only be done after three years of this care.
Tahitian cultured pearls are formed by grafting donor oyster tissue and a shell nucleus, with a 45-day evaluation for acceptance. Rejected grafts result in Keshi pearls without a core.
After two years, oysters are harvested for pearls or Keshis. Quality pearls lead to surgrafting, while lesser quality are repurposed; all are cleaned and polished in a drum.