Hong Kong Pearl

Hong Kong pearls and Japanese seawater pearls are close relatives. The mother-of-pearl (shell used to culture pearls) is the same species (Pinctada Fucata). Generally speaking, it takes about 1.5 years to culture before it can be harvested, but due to the development of science and technology and the need to reduce the unstable factors brought by the environment, pearls can now be harvested in 10 months.

1950s–1960s

The Hong Kong government issued 6 licenses to different pearl farmers in Hong Kong. Among them, the Kadoorie family, Sir Fung Ping Fan and Mr. Cheng Yu Tung (the person in charge is Mr. Ho Pak To, former deputy general manager of Chow Tai Fook). Unfortunately, due to the pollution caused by urban development, the weather and the lack of processing technology, they could not continue.

mid 1990s

Although attempts were made secretly to try again, the plan was halted due to personnel changes within the government caused by the handover in 1997.

2000 to 2005

There was a Mr. Ye Dingmin who invested in breeding, but unfortunately it could not be sustained due to various reasons.

April 28, 2014

Hong Kong is culturing pearls again. Using high-tech Metakaku© as pearl seeds with independent ID cards. After 10 months of cultivation, the harvest was harvested on February 12, 2015, and it was found that Hong Kong waters are capable of culturing 9.0 mm pearls.

In Hong Kong, pearls give people the impression of being noble and traditional, and very distant from people. In fact, many of them are closely related to human beings and nature conservation. Sustainable development is the unknown side of pearls.