On March 5, 2026, the Capiz State University – Agri-Aqua Technology Business Incubator (CAPSU ATBI) conducted a Training-Workshop on Reinventing the Business Model Canvas and Injecting Numbers into Canvas for Batch 5 Incubatees. The activity guided participants in refining their value propositions, customer segments, and revenue streams, while integrating financial projections into their business models. Incubatees also presented their outputs and received constructive feedback to further strengthen their ventures. The workshop enhanced participants’ business planning skills, confidence, and strategic direction, supporting the development of sustainable and viable enterprises.

On February 26–27, 2026, a two-day masterclass on Technology Business Incubators (TBIs) brought together CMI representatives to enhance collaboration and regional innovation. Sessions covered TBI fundamentals, financing, marketing, planning, circular economy, digital transformation, and incubation strategies, led by industry and academic experts. The masterclass concluded with interactive discussions, equipping participants with practical insights to strengthen TBIs and support entrepreneurship.

On February 26, 2026, a Strategic Marketing Training-Workshop for Batch 2 Advanced Incubatees was held at the CAPSU Technology Business Center, Brgy. Dayao, Roxas City, Capiz. The workshop equipped participants with practical insights on marketing strategies, business planning, goal setting, and data-driven decision-making to support sustainable business growth. Through this activity, incubatees strengthened their market-oriented approach, customer engagement, and startup competitiveness, reinforcing ongoing efforts to support emerging ventures in the agri-aqua sector and beyond.

On February 25, 2026, the Capiz State University – Agri-Aqua Technology Business Incubator (CAPSU-ATBI) continued the Technology Needs Assessment (TNA) for Batch 5 incubatees through site visits and consultations. The activity aimed to further evaluate farm operations and enterprise practices, identifying opportunities for technological improvements and increased productivity. With continuous guidance and expert support, the program remains committed to strengthening agri-aqua enterprises and helping incubatees move toward sustainable growth and innovation. Remaining incubatees will undergo the same assessment in the coming schedules.

The Capiz State University – Agri-Aqua Technology Business Incubator (CAPSU-ATBI) recently conducted a Technology Needs Assessment (TNA) and site visits for the initial group of Batch 5 incubatees. Through interviews and on-site evaluations, the team assessed the current technology status of the incubatees’ businesses and farm operations, identifying strengths, gaps, and opportunities for improvement. With support from technical experts, recommendations were provided on management practices, production, packaging, labeling, and farm setup. The remaining Batch 5 incubatees will undergo the same assessment as the program continues to strengthen agri-aqua enterprises in the region.

The Capiz State University – Agri-Aqua Technology Business Incubator (CAPSULE TBI) conducted a Training-Workshop on Entrepreneurial Mind Setting, Business Model Canvas, and Value Proposition for Batch 5 Basic Incubatees on February 12, 2026 at the Technology Business Center, CAPSU Dayao, Roxas City. The activity provided participants with practical tools and insights to strengthen entrepreneurial thinking and business development skills, reinforcing the university’s commitment to innovation and sustainable enterprise growth.

CAPSULE TBI proudly announces that incubatees Mr. Arjay Borja and Ms. Divine Grace Borja, owners of DG Coffee House, and Mr. Jose Roy D. Depon, owner of DADS Cocoa Farm, have been approved for funding under the DOST–PCAARRD Startup Grant Fund (SGF) during the 83rd Regular Governing Council Meeting on February 5, 2026. This achievement highlights their dedication to innovation and agri-based enterprise development. CAPSULE TBI also extends its gratitude to DOST–PCAARRD for its continued support in empowering startups and local innovators. Congratulations to our incubatees on this remarkable milestone!

On February 2, 2026, CAPSULE TBI conducted the Incubation Program Orientation for Batch 5 Basic and Batch 2 Advanced Incubatees at the CAPSU Technology Business Center in Dayao, Roxas City, Capiz. The session introduced new incubatees to the program’s goals, policies, support services, and requirements, while advanced incubatees participated in a strategic refresher on business development, commercialization, and scaling opportunities. This activity strengthened collaboration and aligned participants with CAPSULE TBI’s mission of nurturing innovative and competitive technology-based enterprises in the region.

The Intellectual Property Management Office (IPMO) of Capiz State University earned the SINAG Award for Best Facilitator/Enabler during the 2025 Science and Technology Recognition and Awarding Ceremony of DOST–PCAARRD, held as part of its 53rd Founding Anniversary. The award was received by Dr. Efren L. Linan, Dr. Leo Andrew B. Biclar, and Prof. French A. Dampog on January 30, 2026. This recognition honors offices that actively support technology commercialization and innovation partnerships. Marking its second win, CAPSU-IPMO also received a ₱1 million proposal-based grant and a ₱200,000 cash prize for its outstanding contributions to technology transfer. Congratulations to CAPSU-IPMO for this remarkable achievement!

We proudly recognize all EyLITE Pitchers for their creativity, dedication, and passion for innovation during the 2025 CAPSU EyLITE Challenge Pitching Competition. Congratulations to our Top 3 winners: BLOQ (CAPSU Burias Campus), JUDELIGHTS (CAPSU Pontevedra Campus), and Golden Bug (CAPSU Dumarao Satellite College). May this achievement inspire even greater ideas and innovations from our young changemakers.

Be the Spark. Be the Shift. Be EyLITE.

In a world where people are becoming more mindful of their beverage choices, Calabash and Ginger Juice offers a refreshing alternative to sugary drinks. This all-natural drink combines the health benefits of calabash and ginger, with a touch of calamansi for added flavor. Known for its hydrating and nourishing properties, it’s a great option for those looking to incorporate more plant-based, functional drinks into their routine. As interest in wellness-focused beverages grows, Calabash and Ginger Juice aspires to provide a tasty, wholesome option for those seeking flavor and health benefits.

"Tuyo", a Filipino staple food, has faced challenges due to unpredictable weather conditions and lack of proper sanitation. Engr. Monalyn L. Oloroso developed the BIODRY MACH, an eco-friendly alternative to traditional sun-drying. Powered by renewable biomass like rice hulls, the bio-friendly dryer operates without electricity, ensuring reliable drying in 3 to 7.5 hours. With a 100-kg capacity per cycle, it delivers consistent, high-quality results regardless of weather conditions. The bio-friendly dryer is made from food-grade stainless steel, ensuring hygienic, safe dried fish and preventing spoilage. Licensed under IPOPHIL, the BIODRY MACH offers a sustainable and competitive alternative to traditional sun-drying methods. 

Inventor of BioDry Mach

Anchovy, a popular Asian fish, has been reimagined into ice cream by Dr. Janet V. Ledesma and Prof. Louella P. Dadivas. This unique ice cream offers a unique flavor profile, allowing for unexpected pairings. The process is registered under IPOPHIL, ensuring authenticity and potential for collaborations with restaurants, food producers, and chefs. Anchovy Ice Cream could open a new niche market for savory ice cream or umami-based desserts. 

OLNB Herbal Oil, a product developed by Prof. Princess Lydia S. Fuentes, is designed to support holistic health and provide relief from backaches and muscle pain. It is unique in its formulation of four herbs known for their healing properties: Oregano, Lemongrass, Neem, and Butterfly Pea. OLNB Herbal Oil is backed by scientific research and is registered with IPOPHIL. It offers versatility in aromatherapy and massage therapy, a growing industry.