Australian South Sea Pearls
Each Kailis pearl is born from the purest waters on earth; it is lovingly sculptured by nature, chance and time.
The process of producing a cultured pearl begins when a graft of mantle tissue and a nucleus made from mussel shell are delicately inserted into a host oyster. The graft of mantle tissue encourages the development of a pearl sac around the nucleus, from where the oyster will secrete layers of satiny nacre from which a pearl will be created. This nacre gives the pearl its unique iridescence.
Cultured Australian South Sea pearls, considered to be ‘Queen of Pearls’ due to their superb lustre and size, are grown inside the Pinctada Maxima - the world’s largest pearl-producing oyster.
Other popular cultured pearl types include: Tahitian pearls, derived from the Pinctada Margaritifera, which are found in the waters of French Polynesia and the Cook Islands; Akoya pearls, derived from Pinctada Fucata, found mainly in the southern and western portions of the Japanese islands; and Freshwater cultured pearls, which are produced predominantly in China by several different species of mussel.
The Pinctada Maxima is the oyster from which every Kailis pearl is born. These oysters rely on near-perfect marine conditions in which to produce pearls of the finest quality. They thrive on the nutrients carried by the large tidal movements that are found off the Australia’s north-west coast. There are many other types of pearl-producing oysters, however none produces pearls of equivalent size and lustre.
The pristine waters along the un-spoilt north-west coast of Australia are areas of incomparable natural beauty and isolation, and it is here in these oceans, on Kailis’ pearl farms, that the cultivation of Kailis’ Australia South Sea pearls occurs.
Tending the oysters is an ongoing process, taking two years and untold care and dedication to produce just one precious pearl.
