Good question Pearl Dreams.
I have read that freshwater pearls harvest is made when water is cold. Then, nacre has a better lustre.
I don't believe farmers let to the chance the choice of good pearls to get or not.
My opinion is they have found how to do mussels, and maybe oysters too, making this thin conchyoline layer, or only they have learnt when exactly it was coated.
What I am sure, is of the small number of these special layers, so coloured, inside the nacre.
For exemple, I had counted three, in all the 1mm thickness of a metallic katsumi pearl.
These layers are even so thin I can't work with.