Prof Viljoen was following his curiosity in growing edible gourmet mushrooms for personal consumption when he realised there was a significant demand for Oyster mushrooms.  Now they have developed a system, the Mushroom House, for growing gourmet mushrooms on agricultural waste under controlled environmental conditions and are successfully producing 6 different types of Oyster mushrooms. Postgraduate students now run the project as a business to supplement a shortfall in research bursaries.