The Black-Lipped Pearl Oyster
Pinctada margaritifera var. Cumingui

When nature ran out of natural black pearls, man stepped in, discovering the magical and mysterious method of simulating what nature did automatically.

The results are Tahiti Cultured Pearls, each developing their perfect shapes and colors in the deep turquoise waters of French Polynesia's lagoons.

Cultivated by man, this fruit produced by the combined work of animal and mineral is the arbitrator of a constant dialogue between man and the elements

Pampered from its earliest age in the womb of the black-lipped oyster, it perfects its beauty and luster over two long years.

Scientists call these oysters by their tongue-twisting name of "Pinctada margaritifera, variety cumingi" (see photos).

They are better known as the "mother-of-pearl", renowned for their size and ability to produce black-colored as well as multicolor pearls.

Photo Source: "La Magie de la Perle de Tahiti", P. Salomon and M. Roudnitska