Pearl Categories Explained by CIBJO, The World Jewellry Federation
PEARL CATEGORIES EXPLAINED
This is from the recently posted and updated version of the definitive source of pearl information. I will be reposting parts of the report in the interest of furthering your Pearl Education.
The CIBJO pearl classification guide highlights the important parameters by which the appearance of natural pearls from the Akoya complex and cultured pearls from P. maxima can be described and assessed in terms of physical dimensions and actual quality. Further it provides general information on many other varieties of natural and cultured pearls.
NATURAL PEARLS
Produced by various species of wild saltwater and freshwater molluscs
CULTURED PEARLS
Produced within many and various species of wild-caught or hatchery produced saltwater or freshwater molluscs in a pearl farm environment as the result of the creation of a cultured pearl sac, developed from the tissue of a donor mollusc, within which the cultured pearls are formed. Cultured pearls being instigated by man can be beaded (where a bead is used as the
substrate for nacre growth) or non-beaded
SALTWATER PEARLS
Produced by various species of marine molluscs including the pearl oysters, common edible oysters, snails (gastropods) clams, and scallops.
FRESHWATER PEARLS
Produced by various species of freshwater molluscs in rivers and lakes.
SALTWATER CULTURED PEARLS
Produced predominantly by three species of Pearl Oysters.
FRESHWATER CULTURED PEARLS
Produced by clams and mussels in freshwater lakes and rivers.
