Tahitian black oysters in baskets used for pearl cultivation.

IN SEPTEMBER 2023, APRIL HIGASHI, OWNER AND FOUNDER OF SHIBUMI GALLERY, TRAVELED TO TAHITI TO VISIT SOME OF ITS PEARL FARMS TO GAIN A BETTER UNDERSTANDING OF THE ART OF PEARL CULTIVATION, THE SUSTAINABILITY PRACTICES SURROUNDING THE INDUSTRY AND MEET THE PEOPLE AND FARMERS WHO STEWARD THIS UNIQUE INDUSTRY.

THE HISTORY OF TAHITIAN PEARL FARMING

Tahitian pearl farming, it turns out, is a fascinating story of environmental responsibility and human enterprise. The Pinctada margaritifera, the Polynesian black-lipped pearl oyster, is one of the largest pearl producing oysters in the world, measuring up to 12”. Its black, outer lip area is what gives the Tahitian pearls their unique, dark/black coloring. (Tahitian pearls are the only naturally ‘black’ pearls. Black pearls from other parts have the world are dyed to appear dark or black.)

Long before pearl farming began, the dark nacre (mother-of-pearl) from these oysters was highly sought after by Europeans for button making as well as in-lay for furniture. By the 1850s over-harvesting had led to a sharp decline in the oyster population. And 100 years later by the 1950s, the black-lipped oyster had nearly been harvested to extinction.

Realizing a big change was required to save their native oyster, in the 1960s locals began investing in pearl farming, which unlike harvesting for mother of pearl, does not kill the oyster.