Although Japan is the originator of producing akoya pearls, so to say, as Kokochi Mikimoto of Japan had invented and patented the bead-nucleating technology of culturally growing these pearls in the seawater. Akoya pearls are primarily cultivated in the sea salt waters off the coastal areas of Japan and China but in recent years China is producing in large quantity and their quality is exceeding remarkable. With new improved modern techniques of culturing pearls, it has become possible to harvest better quality akoya pearls. It takes about 3-5 years to grow nice quality akoya pearls and pearl farms in China and Japan constantly monitor its growth during this period in order to get good harvest as well as good quality akoya pearls. Very small mantle tissue beads are implanted inside the Pinctada fucata martensii oysters to form beautiful akoya pearls. Akoya oyster rarely produces more than two pearls whereas freshwater oysters are nucleated to produce about fifty pearls each. Akoya pearls normally take longer time to grow and the total quantity comparatively is not very large due to variable seawater climatic conditions and oysters' mortality.
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Orignal From: Although Japan is the originator
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