It is in Japan, at the beginning of the 20th century that the human process of cultivating has been developed, to supplant a worn out market until then only reserved to natural pearls.
A bead is transplanted into the oyster Akoya Pinctada Fucata Martensii which, to protect itself, covers the foreign body with successive layers of nacre during two years. After the harvest, the professionals sort the pearls, which only a fraction is classified as Gem quality dear to Alain Boite.
The Akoya pearl has become the most classic pearl and it is famous for its luster. Its size varies from 2 to 10 millimeters. "The most beautiful orients in Gem quality from 2 to 10 millimeters"