Pearl Harvesting & Processing

When to Harvest:
The sweet spot for pearl harvesting falls between late fall and February. Why? Cooler water temperatures slow down the oyster’s nacre secretion, resulting in pearls with smoother surfaces and richer luster – perfect for harvest!

Quality Check First:
Before cracking open a single shell, farmers follow strict international gem standards by sampling oysters. This ensures pearls meet minimum nacre thickness requirements:

• Seed pearls (2.6–4.9mm): 0.3mm nacre
• Small pearls (5.0–6.4mm): 0.5mm nacre
• Medium pearls (6.5–7.9mm): 0.8mm nacre
• Large pearls (8mm+): 1.0mm nacre

The Harvest Process:

1. Sampled oysters passing inspection are pulled from the water.
2. Using a specialized knife, farmers carefully slip the blade into the oyster’s ventral edge to sever the adductor muscle.
3. Pearls are gently extracted from the pearl sac with tweezers – requiring surgical precision!
   Oysters failing inspection get more "growing time" to thicken their nacre.

Transforming Raw Gems:
Freshly harvested pearls undergo critical processing to become market-ready jewels:

1.Immediate Cleaning:
-Pearls are bathed in saltwater or mild soapy water to remove surface mucus (which can oxidize and dull luster).
-Lower-luster pearls may get a gentle dilute hydrochloric acid or hydrogen peroxide rinse to boost shine (handled by experts only!).

2.Polishing Perfection:
-Pearls are lovingly buffered with chamois cloth or lightly coated in olive oil to enhance glow.
-For extra radiance, they’re tumbled in sawdust-filled or salt-packed cloth bags – nature’s polishing workshop!

3.The Final Touch:
-After treatments, pearls air-dry in breathable fabric bags (no heat!). This preserves their delicate moisture balance and prevents cracking.