Conch pearls (often called Nassau pearls) are very rare non-nacreous natural pearls that typically form in the Queen Conch (Lobatus gigas, former Strombus gigas), a gastropod from the Caribbean, with porcellanous lustre and white to salmon to brown in colour, but preferably pink, with a peculiar cross lamellar microstructure that causes a characteristic "flame structure” that adds its desirability.
Typical sizes vary between 3-8 mm, rare above 13 mm, usually irregular (baroque) shapes. Colour may fade if exposed to long periods of sunlight and under x-rays, therefore extra caution must be taken in storing, displaying (shop window) and in security checks when traveling. Since 1992 the species is listed in CITES Appendix II that includes species that are not necessarily threatened now, but that may become so unless trade is controlled.
The sea food industry in the Caribbean geographies, not the pearls, have been held responsible for this listing (reportedly there is 1 gem-quality pearl in each 50,000 shells). In 2009 cultured conch pearls have been reported in scientific experiments at the Florida Atlantic University.
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