Hello everyone, today i just wanted to share one of my favorite picture taken by my dad #stephanesayeb in my other dad's #francktehaamatai #pearl #farm in #fakarava. That's what I call #familybusiness !!!
This picture represents all the #buoys used to hang the #oysters while our famous #Tahitian #black #pearls are formed. 18 to 24 months depending on their constitution is the time the pinctada margaritifera variety cumingii will stay underwater to produce a pearl with a minimum of 0.8mm #nacre #layer #thickness which is a requirement of the #French #Polynesia government for our pearls to be exported out of the country.
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In the past, harvesting pearls was only possible in the wild. This is because thousands upon thousands of oysters would need to be caught and opened just to source a few of these gems. As a result, centuries of pearl rushes and over-exploitation put a massive strain on this natural resource. However, with the invention and rise in popularity of cultivated pearl farming over the 20th century, this widespread large-scale fishing for oysters was finally put to an end.