I know that the virus issue is a big one and has cut down on the production over the past few years. Demand is sucking up all the top pearls in all varieties. Prices have increased a good 30-40% for South Sea just from demand. The auctions are all clearing out and at record prices. Be glad that you've bought what you have !
It's right about the crush at the Feb fair. I could not get anywhere near the akoya aisles for a couple of days. Rammed and my elbows were too English and not pushy enough!
Ugh, bad news for us consumers! I still really regret not buying a very high quality strand offered to me about a year ago when prices were lower. I'm now buying one of the same quality for about 1.5x the price (same vendor, just much less supply)
Welp, I always promised I would buy myself a very high quality strand of the classic white akoya when I get married. Perhaps I should consider one now before the prices skyrocket even further.
I suspect there will be at least a few farms either getting going again or increasing their stock, having seen the price increase. Strong possibility of a glut in a year or two. Akoya pearls are in the water for a relatively short time so the market may see a lot more stock quite quickly.
Yes, i’m sure the economic incentive to farm will make them try to increase production in the next few years! Question is, will they succeed in short term when so many (70%+) of juvenile oysters died in 2019-2020?
This “Summer Atrophy” seems to be caused by a virus that acts up when the waters warm up above 25 degrees celsius.
Mass mortality of 0-year-old pearl oysters, Pinctada fucata (Gould), and anomalies in adults were observed in Japan’s major pearl farming areas in the summer of 2019 and 2020. Although adult oyster mortality was low, both adult and juvenile oysters ...
I was so disappointed when I saw this news. I foolishly thought I could wait a bit to buy. Guess I'll just have to really hone in on what I truly want---this does increase the time I have for thinking/browsing.
Unfortunately ocean pearls/oysters are facing a number of environmental factors that in my personal opinion will make QUALITY salt water pearls harder and harder to find.
There had been a "flurry of worry" about the effects of global warming on pearl oysters that experts are looking into. Read on to know more.
www.ganoksin.com
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"The quality of a pearl tends to be dependent on how fast the pearl grows," observes Jerry. "As water temperature increases, the growth of the oyster increases and they lay down nacre faster, which is believed to reduce the quality of the pearl."
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“Recent studies have also shown that higher water temperatures make oysters more susceptible to pollution. Research by a team of University of North Carolina scientists on nonpearl-producing oysters demonstrated that relatively low levels of heavy metal pollution interfered with the shellfish's metabolic processes, which, combined with higher seasonal water temperatures, could lead to disease and death.”
“pearl growers in the South Pacific have also observed that the higher water temperatures associated with an El Nino weather pattern can lead to significant die-offs.”
“For South Sea and other saltwater pearl growers, another danger may be more frequent and more severe tropical storms. "The oysters themselves live in an ocean environment and have a degree of adaptability to storms," says Taylor. "But the way we farm is different than a natural habitat. The oysters are more exposed on a farm than if they're on rock or coral. Storms also bring in a lot of sediment, and that changes the sea chemistry, which will affect their health directly."”
“A study from the Woods Hole Oceanographic Institute noted that tropical ocean waters have become dramatically saltier in the last 40 years, a change which could accelerate if rising temperatures and increased melting of ice sheets results in slowing or shutting down of planet-wide circulation of fresh and salt water in Earth's oceans. Salinity has been shown in multiple studies to have a direct effect on the growth rate of pearl oysters, with salinity levels in excess of 40 parts per thousand shown to slow growth significantly.”
“Higher levels of atmospheric carbon dioxide may also make the oceans more acidic. A team of researchers from the National Oceanographic and Atmospheric Administration Pacific Marine Environmental Laboratory in Seattle found measurably lower pH levels in ocean waters from Tahiti to Alaska, as well as increases in dissolved inorganic carbon. Scientists predict that as levels of dissolved carbon dioxide in sea water rise, the skeletal growth rates of calcium-secreting organisms, such as corals, plankton, and shellfish, could be reduced.”
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