Researchers tested whether leftover chia-processing residue could replace conventional substrates for growing oyster mushrooms (Pleurotus ostreatus), and the results were striking: the chia-based mix produced strong yields, good biological efficiency, and high-quality fruiting bodies. The study notes that chia residues improve substrate nutrition and moisture dynamics, helping the mushrooms develop well without sacrificing quality. By turning a common food-industry byproduct into a productive growing medium, this approach offers a low-waste, climate-smart option for sustainable oyster mushroom cultivation.