A pearl is a hard, glistening object produced within the soft tissue (specifically the mantle) of a living shelled mollusk or another animal, such as fossil conulariids.

However, almost all species of shelled mollusks are capable of producing pearls (technically "calcareous concretions") of lesser shine or less spherical shape.

Although these may also be legitimately referred to as "pearls" by gemological labs and also under U.S. Federal Trade Commission rules,[4] and are formed in the same way, most of them have no value except as curiosities.

The English word pearl comes from the French perle, originally from the Latin perna 'leg', after the ham- or mutton leg-shaped bivalve.

Nacreous pearls, the best-known and most commercially significant, are primarily produced by two groups of molluskan bivalves or clams.

The iridescence that pearls display is caused by the overlapping of successive layers, which breaks up light falling on the surface.

These freshwater pearl mussels occur not only in hotter climates, but also in colder, more temperate areas such as Scotland (where they are protected under law).

Typical stimuli include organic material, parasites, or even damage that displaces mantle tissue to another part of the mollusk's body.

It is thought that natural pearls form under a set of accidental conditions when a microscopic intruder or parasite enters a bivalve mollusk and settles inside the shell.

The presence of columnar calcium carbonate rich in organic material indicates juvenile mantle tissue that formed during the early stage of pearl development.

Crabs, other predators and parasites such as worm larvae may produce traumatic attacks and cause injuries in which some external mantle tissue cells are disconnected from their layer.

Embedded in the conjunctive tissue of the mantle, these cells may survive and form a small pocket in which they continue to secrete calcium carbonate, their natural product.

The juvenile mantle tissue cells, according to their stage of growth, secrete columnar calcium carbonate from pearl sac's inner surface.

There are a number of methods for producing cultured pearls: using freshwater or seawater shells, transplanting the graft into the mantle or into the gonad, and adding a spherical bead as a nucleus.

Trade names of cultured pearls are Akoya (阿古屋), white or golden South sea, and black Tahitian.

Their values are determined similarly to those of other precious gems, according to size, shape, color, quality of surface, orient and luster.

Pearl dealers publicly disputed the authenticity of these new cultured products, and left many consumers uneasy and confused about their much lower prices.

This is simply because the black pearl oyster Pinctada margaritifera is far more abundant than the elusive, rare, and larger south sea pearl oyster Pinctada maxima, which cannot be found in lagoons, but which must be dived for in a rare number of deep ocean habitats or grown in hatcheries.

These pearls, which are often pink in color, are a by-product of the conch fishing industry, and the best of them display a shimmering optical effect related to chatoyance known as 'flame structure'.

[citation needed] Somewhat similar gastropod pearls, this time more orange in hue, are (again very rarely) found in the horse conch Triplofusus papillosus.

[29] The ancient chronicle Mahavamsa mentions the thriving pearl industry in the port of Oruwella in the Gulf of Mannar in Sri Lanka.

[36][37] Starting in the Han dynasty (206 BC–220 AD), the Chinese hunted extensively for seawater pearls in the South China Sea, particularly in what is now Tolo Harbour in Hong Kong.

[38] Tanka pearl divers of twelfth century China attached ropes to their waists in order to be safely brought back up to the surface.

[42] Discovery and publicity about the sale for a substantial sum of the Abernethy pearl in the River Tay had resulted in heavy exploitation of mussel colonies during the 1970s and 80s by weekend warriors.

This perliculture process was first developed by the British biologist William Saville-Kent who passed the information along to Tatsuhei Mise and Tokichi Nishikawa from Japan.

An impressive improvement in quality has taken place over ten years when the former rice-grain-shaped pebbles are compared with the near round pearls of today.

The accepted process of pearl culture was developed by the British Biologist William Saville-Kent in Australia and brought to Japan by Tokichi Nishikawa and Tatsuhei Mise.

Mitsubishi's Baron Iwasaki immediately applied the technology to the south sea pearl oyster in 1917 in the Philippines, and later in Buton, and Palau.

After WWII, new south sea pearl projects were commenced in the early 1950s at Kuri Bay and Port Essington in Australia, and Burma.

If no nucleus is present, but irregular and small dark inner spots indicating a cavity are visible, combined with concentric rings of organic substance, the pearl is likely a cultured freshwater.