A major scientific breakthrough has been achieved by researchers at the Ifremer Pacific Center, unraveling the secrets of cultured pearl formation through genetic selection. This advancement promises to profoundly transform Polynesian pearl farming.
Published in July 2016 in the specialized journal Animal Genetics, the study highlights the influence of rare biological traits—such as red or white shells and orange flesh—on pearl color and luster, essential criteria for quality.
Pearl farming represents a backbone of the local economy, involving over 500 producers, generating 1,300 direct jobs, and accounting for 70% of Polynesian exports. Aware of these stakes, Ifremer scientists worked closely with farmers to collect oysters displaying atypical characteristics. These specimens were then artificially crossbred in the laboratory to study the genetic transmission of their unique traits.
The article reveals a direct correlation between oyster shell color and the resulting pearl’s hue. Simultaneously, researchers assessed the prevalence of these rare-colored oysters across Polynesian atolls. In Mangareva, for instance, wild oysters with orange flesh show particularly high concentrations.
The genetic selection of Pinctada margaritifera, French Polynesia’s emblematic pearl oyster, thus opens unprecedented prospects for the industry. Leveraging Ifremer’s expertise in animal science, a new era of “modern pearl farming” is emerging—equipping local producers with innovative tools to stand out in international markets.