Poudre de perle et ses 5 déclinaisons de santé

RANGE Secrets de perle®

Pearl powder : the richest ingredient in the mineral reign : calcium, protein, 16 amino acids, 5 trace elements, aragonite

The pearl of fresh water (called also pearl of Biwa) is exclusively cultivated in lakes, rivers and ponds. The used mussel is a Portuguese variety, bigger, less sensitive to diseases and more productive in fresh water than the sea oyster (it produces 50 pearls on average per mussel).

They are cultivated since the xiii century in China, by the introduction of a piece of coat of a mussel, that is the extremity of the body of the mussel which produces the mother-of-pearl, in another mussel of fresh water. The qualities are variable, from milky or even dull to brilliant. The obtained sizes vary between 2 and 13 mm in diameter.

The annual production reaches 800 tons. The pearls of fresh water knew a big popularity thanks to their variety of colour and shape, to their abundance and to their very interesting price. Their size varies generally from 2 to 13 mm. You can find them mat, milky, other ones which have a silky polish, and other ones which are brilliant. It is the mussel of fresh water Margaritifera margaritifera which is cultivated to produce the pearl powder of fresh water.

It exists, for this type of pearls, a very big variety of forms, colours, sizes and luster. The big variety of forms is due to the fact that, contrary to the other pearl shells, the mussels are not transplanted. To transplant means that we introduce into the shell a pit called nucleon, on which, according to the varieties, the shell deposits from some tenth to some millimeters of mother-of-pearl.

In the case of the pearl powder of fresh water, it is pieces of coat of another mussel of fresh water that we slide in the coat after incision. Until fifty per shell. Therefore, the pearl is totally in mother-of-pearl and much more solid than the other cultivated pearls, but its shape is very variable because it is not guided in its process of growth by a sphere. Mussels are put back into the water for a period from two to six years. The more time we shall leave the mollusk, the more the size of pearls will be important. It can go up to 16 mm. The capacity of these shells to produce up to fifty pearls at the same time, combined with the numerous pearl farms which developed in China, explains the important quantities which are produced: 1 500 tons in 2007. This explains the much lesser cost of these pearls, even if the most beautiful ones achieve henceforth the quality of their cousins of sea water. The quality of pearls depends on the size, on the sphericity, on the small quantity of defects of the surface and on the luster. The pearls of fresh water have a very variable luster, from mat, even milky, until very beautiful and even brilliant. It can, for the most beautiful ones, equal the luster of the pearls of Akoya. The technicality of the Chinese evolved so much these last years that it is necessary from now on to be a specialist to distinguish with the naked eye the most beautiful pearls of fresh water of their neighbours of sea water.

We declined four variants of our food supplement with pearl powder, to catalyse each of its therapeutic qualities.