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 is what gives Tahitian pearls their unique, dark coloring.

Tahitian pearls are the only naturally black pearls — black pearls from other parts of the world are dyed to appear dark.

Long before pearl farming began, the dark nacre — mother-of-pearl — from these oysters was highly sought after by Europeans for button-making and as inlay for furniture. By the 1850s, over-harvesting had led to a sharp decline in the oyster population. A century 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. Grafters from Japan were brought over to teach the art of grafting: seeding the oyster with a nucleus to entice it to begin its pearl-making process. By the 1970s, pearl farming had started to take off.

Today, not only is pearl farming Tahiti’s second-largest industry after tourism — the Pinctada margaritifera is no longer endangered. A huge win for the oysters, for the Polynesian economy, and of course for those of us enamored by these pearls and their unparalleled depth of color.

Vignettes from the Adventure

Short video vignettes from April’s visits to the pearl farms, shared on Instagram under the tag #tahitipearladventure.