For cultured pearls, several farms in different locations, each with different conditions are needed according to the different stages of the pearl cultivating process. Breeding oysters, raising oysters, preparing mother oysters, inserting nuclei and mantle cells into the mother oysters,and caring for them; this is the work of the farm. Research facilities are annexed here to upgrade the quality of the pearls. There are store houses for various baskets and other equipment and also accommodation facilities; a neccessary part of he farm's headquarters. Recovering strength after implantation, mother oysters farm pearls within their tissues at this farm. Akoya pearl oysters need to be kept where the sea water temperature does not fall below 13°C, and where currents flow and plankton is abundant. A farm to cope with cold waters in winter. pearl oysters have to be kept in the sea where the water temperature does not drop below 10°C. Before harvesting pearls, oysters are kept here to ensure the best tone-of-color coating on the pearls.
			The four prefectures of Ehime, Mie, Nagasaki, and Kumamoto account for 90% of pearl production. Cultivating black lip pearl shells is a special industry in Okinawa. Mabes'(large winged pearl shell)cultivating is carried out in Kagoshima, and freshwater mussel cultivating in Shiga and Ibaraki.