| I am on the both/and side. I am thinking that pearls will go the way of fine wine or even best chocolate. Small vineyards or plantations, gourmet product.
Good pearls will be celebrated for
.their place of origin,
.species of scallop or mussel used- or more likely, hybrid species of scallop or mussel used to culture,
.whether it is “tissue stimulated” (luv that expression!) or bead nucleated,
.as well as size, color, and shape.
Even though I think Tahitians will continue to reign as the Queen of Black Pearls- unless the Mexicans really get going! Then look out!
- freshwater pearls will always be happy to provide a an alternative for BIG pearls
- and some dye jobs are not half bad. I have a strand of dyed bronzey, pink, maroon, CFWP 10mm+ that makes a good match for some natural colors of Pteria Sterna. Why shouldn’t dye jobs continue to get better? Though I doubt a dyed CFWP will ever be worth as much as a natural colored Tahitian- who knows what the future will think!
Since the vast bulk of CFWP will probably continue to be commercial grade or less, I expect the prices in FW to range from the cheapest pearls of all, to some of the most expensive for the Freshadama quality. Huge Freshadamas over 12+mm might go up and up in price I don't see a ceiling for best quality pearls of whatever origin.
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Caitlin  potamilus purpuratus American Pearl Mussel Where can I get a pearl from this mussel?
Last edited by Caitlin; 01-23-2008 at 12:11 AM.
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