The history of Akoya pearls

Akoya pearls were the first pearls to be cultured in the early 20th century, making pearl jewelry affordable for the masses.
Akoya pearls are originated from the southern coastal region of Japan. It can be considered as the first-class pearl in the pearl world and popular with the people.
The term “Akoya” refers to pearls produced by the Japanese Akoya oyster whose proper name is Pinctada Fucata Martensii. The Akoya are the most famous of all pearl producing oysters and are primarily cultivated in the ocean waters off the coasts of Japan and China. Mikimoto, Mise, and Nishikawa perfected the methods of saltwater perliculture in the Akova Pearl Oyster (Pinctada fucata) during the early 1900s, leading to a thriving Japanese industry.
Akoya oysters surrender saltwater pearls that are recognized for their intense luster, beautiful color, and superb roundness. It is still considered that the Akoya are superior to the freshwater pearl and therefore command much higher market values. However, with the strong improvements in farming techniques of the Chinese freshwater industry in the last few decades, some are questioning the unchallenged dominance of the Akoya.
Throughout the history of cultured pearling, started by Mikimoto, Akoya pearls have consistently been the most popular type of pearls for matching together to create beautiful necklaces and bracelets. This is due the exquisite roundness and consistent color that is so common among Akoya pearls. Natural body colors of the Akoya include cream and white. However, natural overtones also include green, yellow and rose. Akoya pearls with rose overtones are by far the most rare and therefore, they are considered the most desirable and valuable.