Harvesting is conducted in the heart of winter. When the water temperature drops ,the oysters become less active and they produce a vary fine nacre,thogh it is only a thin coating,which is why the pearls are harvested in the winter.
							1.Gathering the pearl oysters In order to decide the best harvest time,workers open some oysters to see if they contain good pearls. Following good results,the full harvest begins. All oyster gathering is done in the cold winter wind.
							2.Removing pearl oysters from the basket Akoya pearl oysters are taken out of the baskets,which are cleaned and prepared for the following year.
							3.Removing the pearl from the oyster Workers cut through the adductor muscle,open the pearl shells and and separate the meat with pearl in it from the oyster,then the adductor muscle is removed and processed for food.
							4.Seprating the pearls The meat containing the pearls are placed in a mixer and lime is added to easily remove the pearls from the meat. The meat is cut into pieces and washed away with sea water,leaving the pearls on the bottom.
							5.Cleaning pearls Freshly colledted pearls are poured into a wooden tub and granulated salt and water are added. The pearls are polished by rotating the wooden tab.
			It takes about four years from the time of hatching of mother oysters to the time of pearl harvest. Nearly 50% of the mother oysters die after inserting operation. The remaining 50% include a lot of low include a lot of low quality pearls as well as high quality ones,but when the Hanadama or best quality pearls are obtained,all the toil and troubles of culturing are forgotten. Among harvested good quality pearls,the most beartiful pearl with the best color and luster become Hanadama.