Clams, oysters, mussels and many other mollusks with limy shells are known to produce pearls. But very few kinds yield gem pearls of jeweler's quality. The pearl is an abnormal growth of mother-of-pearl, or nacre, imbedded in the soft bodies of these shellfish. It is built up, layer upon layer, in the same way as nacre is added to the lining of the growing shell and always has the same color and luster. For example, over the country, hundreds of good-sized pearls are found each year in the oysters we eat. Unfortunately these have no commercial value regardless of whether they have been cooked or not because they are dull opaque white or purple like the shell of the parent oyster. In recent times almost all pearls of gem quality come from the oriental pearl oyster which has a bright shimmering translucent nacre.
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Orignal From: Because natural pearls are very rare
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