Because natural pearls are very rare, most pearls used in jewelry are either cultured or imitation pearls. Cultured pearls, because they are made by oysters or mollusks, usually are more expensive than imitation pears. A cultured pearl's value is largely based on its size, usually stated in millimeters, and the quality of its nacre coating, which give it luster. Jewelers should tell your if the pearls are cultured or imitation. Some black, bronze, gold, purple, blue and orange pearls, whether natural or cultured, occur that way in nature; some, however, are dyed through various processes. Jewelers should tell you whether the colored pearls are naturally colored, dyed or irradiated. Clams, oysters, mussels and many other mollusks with limy shells are known to produce pearls. But very few kinds yield gem pearls of jeweler's quality. The pearl is an abnormal growth of mother-of-pearl, or nacre, imbedded in the soft bodies of these shellfish. It is built up, layer upon layer, in the same way as nacre is added to the lining of the growing shell and always has the same color and luster. For example, over the country, hundreds of good-sized pearls are found each year in the oysters we eat. Unfortunately these have no commercial value regardless of whether they have been cooked or not because they are dull opaque white or purple like the shell of the parent oyster. In recent times almost all pearls of gem quality come from the oriental pearl oyster which has a bright shimmering translucent nacre.
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