This limits the number of pearls at a harvest period. The pearls are usually harvested after one year for Akoya, 2–4 years for Tahitian and South Sea, and 2–7 years for Edison. This perliculture process was first developed by the British biologist William Saville-Kent who passed the information along to Tatsuhei Mise and Tokichi Nishikawa from Japan.[1] The second category includes the non-beaded freshwater cultured pearls, like the Biwa or Chinese pearls.