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Tahitian Black Pearls are grown in the waters of French Polynesia. They are freshwater pearls from the Pinctada margaritifera or black-lipped oyster and can range from gray to black with red, green or blue overtones. This oyster also is found in the Cook Islands, Fiji, Tonga, Samoa, New Caledonia, the Philippines, Panama, and the Gulf of Mexico. An adult Pinctada oyster can reach a diameter of 30 centimeters, with weight exceeding 5 kilograms (over 10 pounds). Rare specimens as large as 9 kilograms (over 19 pounds), in fact, have been harvested. It takes about two years before the oyster ready for harvesting. Only about 30 percent of the oysters cultured produce a pearl.
Although Tahitian pearls are thought by many to be solely a product of Tahiti, this is in fact not true. Tahiti is the commercial center and trading hub for the bulk of the industry, however Tahiti does not have any pearl farms actually located on the island. The farms are instead scattered throughout French Polynesia, as Far East as the Gambier Islands, and beyond French Polynesia to the west into the Micronesian Islands. Australia, the Seychelles and Vietnam have all produced black pearls as well, but those cannot be referred to as Tahitian pearls.
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