Young Asian Girl With A Pearl Necklace Reveals Her Black Transparent Chemise And Panties On The Bed

The development of pearl farming
Today, the cultured pearls on the market can be divided into two categories. The first category covers the beaded cultured pearls, including Akoya, South Sea and Tahiti. These pearls are gonad grown, and there is usually one pearl grown at a time. This limits the number of pearls at a harvest period. The pearls are usually harvested after one year for akoya, 2–4 years for Tahitian and South Sea, and 2–7 years for freshwater. This perliculture process was first developed by the British biologist William Saville-Kent who passed the information along to Tatsuhei Mise and Tokichi Nishikawa from Japan. The second category includes the non-beaded freshwater cultured pearls, as the Biwa or Chinese pearls. As they grow in the mantle, where on each wing up to 25 grafts can be implanted, these pearls are much more frequent and do saturate the market completely. An impressive improvement of quality has taken place in the last ten years when the former rice grain-shaped pebbles are compared with the near round pearls of today.
The nucleus bead in a beaded cultured pearl is generally a polished sphere made from freshwater mussel shell. Along with a small piece of mantle tissue from another mollusk (donor shell) to serve as a catalyst for the pearl sac, it is surgically implanted into the gonad (reproductive organ) of a saltwater mollusk. In freshwater perliculture, only the piece of tissue is used in most cases, and is inserted into the fleshy mantle of the host mussel. South Sea and Tahitian pearl oysters, also known as Pinctada maxima and Pinctada margaritifera, which survive the subsequent surgery to remove the finished pearl, are often implanted with a new, larger beads as part of the same procedure and then returned to the water for another 2–3 years of growth.
Despite the common misperception, Mikimoto did not discover the process of pearl culture. The accepted process of pearl culture was developed by the British Biologist William Saville-Kent in Australia and brought to Japan by Tokichi Nishikawa and Tatsuhei Mise. Nishikawa was granted the patent in 1916, and married the daughter of Mikimoto. Mikimoto was able to use Nishikawa's technology. After the patent was granted in 1916, the technology was immediately commercially applied to akoya pearl oysters in Japan in 1916. Mise's brother was the first to produce a commercial crop of pearls in the akoya oyster. Mitsubishi's Baron Iwasaki immediately applied the technology to the south sea pearl oyster in 1917 in the Philippines, and later in Buton, and Palau. Mitsubishi was the first to produce a cultured south sea pearl – although it was not until 1928 that the first small commercial crop of pearls was successfully produced.