22: October 24th 1917, Omura Pearl Culture

Pearl Culture

Head Office and Factory at Omura

At the Company's offices and show-rooms, the writer was welcomed by the local Manager and several members of the staff who spoke English.

Ise Pearlers

Kaihasami (scissor tongs)

Nagaura Branch Factory

It was regretfully explained that, it not being the fishing season, actual working conditions, with the various stages of the industry (the labratory and workshops, which contain business secrets being excepted) could not be seen. Advised by the Tourist Bureau, however, a number of oysters had been fished up in readiness and these were inspected, opened and but with one exception, were found to contain no pearls.

Omura Wan

Unlike the large shell seen at Thursday Island, the Omura oyster measures but from four to six inches across, thus the local “shell” is not the valuable marketable commodity similar to that procured in southern waters.

An adjournment was made to another room containing a large glass tank in which, on the rocky bottom, one saw a number of oysters in their natural environment. One such, a small one, young and possibly indiscreet, seemingly was afflicated with wanderlust, as it had travelled from its rocky bed towards the surface of the water to a place on the glass, to which it adhered.

The fishing season opens in November and continues until April and from a number of interesting photographs, together with the explanation supplied by the Manager and his staff, the procedure is somewhat as follows :—The divers proceed to the fishing grounds which lie in from 3 to 7 fathoms, in sampans. For the lesser depths no diving suit is used, the naked diver, descends armed with his kai-asami, (tong-scissors) with which he detaches the oyster from the rocky bottom, places same in his basket and then returns to the surface. For the deeper waters a regular diving suit and air pump is necessary.

Pearl Fishers 

Unlike the South Sea pearl fishing, here there is no disagreeable process of “rotting out.” Any one who has passed to leeward of a pile of oysters rotting out on a tropical beach, under a torrid sun, is hardly likely to forget the experience.

Gathering Pearl Oysters at Omura

At Omura, the oysters are opened immediately on being brought ashore, the pearls extracted and the fish shipped to the market - whether for food or for fertiliser was not ascertained. The shell is locally converted into buttons and lime, a very fine grade of the latter being produced. The pearls, of which there are two kinds, the natural and that produced by culture, (the latter being of the type known as a “blister” among south sea pearlers), are taken to the selecting room where they are sorted out, the cultured pearls being taken to the adjoining work-shop from which later they are returned to the inspectiong room, for classification.

On the Beach at Omura Wan

In a number of glass-topped show cases, a fine collection of jewelry is exhibited, pins, rings, bangles &c., set with both natural and cultured pearls, the difference between the two classes of pearls is indistinguishable to the eye of the inexpert. From a number of small boxes, each containing a number of unset pearls of varied hues and sizes, a modest selection is made and with the usual exchange of compliments the Pilgrim bade farewell to the courteous manager and his staff and set out to attend to the wants of the inner man.