Josh
Member
Cook Island farmer: "In fact, its proven that our black lip shells retain a better colouring than found in Tahiti."
Buddy, thems is fightin' words.
Buddy, thems is fightin' words.
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Josh said:Cook Island farmer: "In fact, its proven that our black lip shells retain a better colouring than found in Tahiti."
I personally would love to go there if a seeding opportunity came up.
Jeremy, that was my understanding too: more lights than darks
Josh said:I think the Cook Islanders should have their own rules and label of quality. If they play it smart they could brand their pearls as more expensive than Tahitians. All they have to do is take the cue from our friends in the Sea of Cortez and learn what not to do from us Tahitians.
Josh said:Slraep,
What makes them different is that they are not from the same place. If they are farmed in a different part of the Pacific they pretty well HAVE to have some different nuances in color. I think that that is special and worth shouting about, don't you? Is "rare" really the end all, be all?
smetzler said:Re differences Tahiti/Cooks you beat me, was thinking of the analogy to our wine business, ie Cabernet Sauvignon from Bordeaux vs. Napa, etc.
smetzler said:Something tells me that some element of Cook Islands pearling will need to latch on to golden poe pipi as a national identity. For that reason I personally would promote the tendency of Cook Isands farms to produce the lighter colors. The first farmer on Manihiki in the 1960/70s, Peter Cummings, was reputedly successful in the production of large, brilliant gold/silver/greens, a promising beginning lost to disaster and inconsistency since.