I realized that I don’t know much about pearls and started reading up on them today. It turns out that pearls are formed as a natural defense by oysters to irritation: when a micro-particle (a grain of sand, a piece of shell, or a microorganism) gets into the shell, the oyster begins to cover it with layers of nacre. Nacre (nacre) — the inner layer of shells, thin layers of calcium and protein. Interestingly, nacre and pearls are essentially the same in composition. The word “nacre” comes from German and means “mother of pearl” (Perlmutter). A single layer of nacre can form several times a day to several weeks, and it takes up to 2 years for a full pearl to form.
Wild pearls are extremely rare (one in 10000), as not all mollusks are capable of producing them — only some species can. There is also black pearl, found only in the southern part of the Pacific Ocean, and the colors of natural pearls vary from white and grey to green, blue, and red.
Most of the pearls on the market are cultured: humans manage to “trick” the oyster by placing a bead or a piece of fabric inside the shell so it starts the process of covering it with nacre. In other words, to put it simply, almost all the pearls in the market have a plastic bead inside, and nacre is just a thin “skin” around it. Cultivation of pearls occurs on special farms, where oysters are provided ideal conditions for growth and are regularly cared for. The mortality rate of mollusks after transplant is between 10-40%.
Pearls can burn: this is an organic material (97% calcium and 3% water and proteins), and it does not withstand high temperatures, it also dissolves in vinegar.
It turns out, edible oysters also produce pearls, but they are not as shiny.










