Tahitian Black Pearls (also called South Sea Black pearls) are grown in the warm salt waters of French Polynesia and the Cook Islands. They owe their life to the black-lipped oyster known as “Pinctada Margaritifera” of the cumingi variety. Other varieties of “Pinctada Margaritifera” are found in the tropical waters of the Indo-Pacific, as far east as the Persian Gulf and as far west as the Gulf of Baja, California. Because of its beautiful shell, the Pinctada Margaritifera was traditionally used to make jewelry, decorative items and tools such as fishing hooks and knives.

But demand for the iridescent colorful shell rapidly increased as Westerners began to utilize it for decorative inlay and buttons. This surge in international trade led to over-fishing and pollution. By the middle of the 20th century, over-harvesting had depleted the naturally slow-growing abundance of black-lipped oyster beds in many areas of the Indo-Pacific.

Natural pearls are extremely rare, and are generally small and irregular in shape. Only one in about 2,000 oysters may produce a natural pearl. However, as queen of jewels, they are so highly valued that in the early 1900’s, researchers discovered that by implanting a nucleus into the body of an oyster and correctly stimulating it, the oyster would coat the sphere with nacre, creating an almost perfectly round pearl. The longer the pearl remains in the oyster, the larger and more valuable it becomes. An adult Pinctada Margaritifera oyster can reach a diameter of one foot and weigh up to 10 pounds.

It takes about two to three years before an oyster is ready for harvesting. Its pearls can range from gray to black with blue, green and pink overtones. A pearl born with all these hues combined is the prized “peacock” black pearl.

Whereas previously the oyster shell was just appreciated and sold for its external beauty, now the live oyster is accorded the value it deserves as the life-giving womb which births shimmering pearls. This increase in consciousness of the oyster’s full potentials brought about a revolution in the pearling industry, putting the emphasis on “farming” or “cultivating” pearls rather than searching the wild depths of the south seas in quest of the treasure hard to attain. Today, wild oysters are collected only to supply cultured pearl farms.

The warm, tranquil, turquoise blue crystalline waters surrounding the luscious tropical islands and atolls of French Polynesia provide the ideal conditions for cultivating the magical and mysterious black pearl.

In 1961, Frenchman Jean-Marie Dormand, in association with the French Polynesian Government, arranged for a Japanese cultured pearl technician to go to Tahiti. Dormand, who was responsible for marine resources in the region, had already undertaken in-depth research into pearl cultivation and subsequently became known as the father of Tahitian Black Pearl farming. The atoll of Hikueru in the Tuamotu Islands east of Tahiti and the beautiful blue lagoon surrounding the paradisiac island of Bora Bora were the sites for the first experiments in black pearl cultivation.

In 1965, the first harvest produced 1000 black pearls. In 1966, Jacques and Hubert Rosenthal established the first privately owned black pearl farm in Tahiti, on the atoll of Manihi. Their first export shipment of pearls in 1972 was valued at less than $4,000.

Interest in Tahitian Black Pearls increased in the mid 1970’s when large-scale farming began on the islands of Marutea Sud and Mangareva. However, the real boom in black pearls only began in the late 1980’s. By 1996, Tahitian Black Pearl farms were exporting in excess of $152 million to the world’s pearl markets to meet the ever-increasing demand that continues through the present. The farm on Mangareva was established by Robert Wan who is the largest producer of Tahitian Black Pearls today, producing in excess of 60% of Tahiti’s total annual harvest. However, hundreds of cooperative and private pearl farms operate on 26 atolls today.

The Cook Islands also began producing black pearls on the northern islands of Manihiki and Phenrhyn. However, a tropical cyclone struck Manihiki in 1997 and almost wiped out its fledgling industry. Reconstruction has been in progress and since then, the pearl farms of Cook Islands are second only to French Polynesia in the production of black pearls in the South Seas.

If diamonds are regarded as the king of jewels, then pearls are their queen. Tahitian Black Pearls, in particular, may be viewed as the Goddess of pearls and pearl of Goddesses. Large, flawless and near-perfect black pearls are especially rare, but occasionally they are found in the harvests of French Polynesia and the Cook Islands. Because of their singularity and their truly exquisite beauty and mystique, they fetch veritable fortunes at sale.

Black pearls indeed are the prize of pearls in the world’s market. This is not to say that white pearls are not as highly regarded for indeed they are. For instance Australia’s Paspaley Organization which has extensive farms in the far north of Queensland, The Northern Territory, and Western Australia, produces some of the world’s finest white pearls ever farmed. But it is to say that the mystique of the black pearl and its South Seas origin is unrivalled.

Owning and wearing Black Pearl Goddess jewelry will not only make you feel special because of its symbolic significance, it will also arouse nothing but awe, admiration and envy from your friends, and for good reason, for your taste in beauty, quality and value, will be proven exquisite.

It is the mission of Black Pearl Goddess to deliver to you, as its valued clientele, a rare gem guaranteed for its quality and value. As a purchaser of Black Pearl Goddess jewelry, you automatically become a member of our exclusive club.

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