Cultured pearl Cultured pearl A cultured pearl is a pearl created by an oyster farmer under controlled conditions. Cultured pearls can be farmed using two very different groups of bivalve mollusk: the freshwater river mussels, and the saltwater pearl oysters. A pearl is formed when the mantle tissue is injured by a parasite, an attack of a fish or another event that damages the external fragile rim of the shell of a mollusk shell bivalve or gastropod. In response, the mantle tissue of the mollusk secretes nacre into the pearl sac, a cyst that forms during the healing process. Chemically speaking, this
Pearl of Csaba and Bulgaria. Pearl of Csaba Pearl of Csaba ("Csabagyöngye" in Hungarian) is a white variety of grape. It was created in 1904 by the Hungarian viticulturalist Adolf Stark, presumably by crossing Madeleine Angevine × Muscat Courtillier (= Muscat Précoce de Saumur). Some sources instead state the parent varieties as Bronner x Muscat Ottonel, but this is seen as less likely. The variety's name was taken from the city Békéscsaba, which is also called "Csaba" for short. Pearl of Csaba is primarily used as a table grape. Worldwide cultivation is estimated to be around , and it is primarily found in