To produce a pearl the pearl oysters are seeded by placing a nucleus derived from the shell of the Mississippi mud mussel together with a piece of donor mantle tissue into the oyster. Pearl nacre forms around the nucleus, creating the pearl. A series of turning actions occur after the nucleus is implanted to assist in the development of a well shaped pearl sac to ensure even coating of the nacre. It takes two years to produce a pearl. If an oyster produces a good quality round pearl, it may be re-seeded with another nucleus and maintained for another full grow-out cycle. However, only a small proportion of oysters are seeded a second time and even less a third time. Re-seeded pearl oysters generate larger pearls, as a space has already been created in the oyster by the production of the first pearl. Farmed pearls vary in size, shape and quality, and are priced accordingly. There are also several other products from pearl oyster culture, namely Keshi (natural pearls of various shapes and sizes), Mother of Pearl (MOP - pearl oyster shell used for buttons, jewellery and decorative inlays) and pearl meat (the adductor muscle of the pearl oyster). If you want to know more see the following pd; http://www.ctsa.org/files/publications/CTSA_1276316728619239483681.pdf
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