The oyster mushroom (Pleurotus spp.) offers a viable solution for the world towards sustainable agriculture, owing to its nutritional, medicinal, and environmental benefits. Generally, due to the nutritional value of Pleurotus species and the presence of bioactive substances with high therapeutic activity, such as pleuran and pleurotin, Pleurotus has shown a significant role in public health by improving the state of modern diseases with the help of its immunomodulatory, antitumor, and antimicrobial properties. Environmentally, Pleurotus spp. depend on the biodegradation of agricultural residues to reduce pollution and improve resource utilization. Recent studies of its microbiology have also discovered that it is one of the microbial biopesticides that explains its role in reducing the farm's chemical demand and supporting ecological agricultural practices. Thus, with more people concerned about ethnicity, healthy and exotic food, the demand for products of oyster mushrooms shall be increasing rapidly. Yet all this potential is only accessible by overcoming technical and market barriers, and ensuring farmers receive the necessary training and support. This seemingly resource-rich opportunity needs a more cohesive research agenda to evaluate its productivity, health advantages and environmental consequences. Another will likely be to explore and utilize its bioactivity. Exploiting the potential available in Pleurotus spp. requires that technical change and innovation push the frontier upward and invest in it to improve food security and sustainability.
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