The Capiz State University Agri-Aqua Technology Business Incubator (CAPSU ATBI) conducted a Training Workshop on Packaging and Labeling for its Batch 4 and 5 Basic Incubatees on June 16, 2026. Facilitated by Prof. Louella A. Dadivas, the activity equipped participants with essential knowledge and practical skills in packaging selection, product labeling, and regulatory compliance to enhance product quality, marketability, and competitiveness. Through interactive discussions and hands-on activities, incubatees gained valuable insights on developing professional and compliant packaging, reinforcing CAPSU ATBI’s commitment to supporting the growth of market-ready and innovative enterprises. 

The Capiz State University Intellectual Property Management Office (CAPSU IPMO) has been recognized as a Regional Qualifier under the Gawad Pagasa Category of the 2026 Gawad Lingkod Bayani (GLB). The recognition highlights the office’s commitment to innovation, service excellence, and the advancement of intellectual property initiatives for the University and its stakeholders. Leading the achievement are IPMO Director Prof. French A. Dampog, Vice President for Research, Development, and Extension Dr. Leo Andrew B. Biclar, KTTD Chief Prof. Rosine O. Labado, and ITSD Chief Prof. Princess Lydia S. Fuentes. 

The CAPSULE Agri-Aqua Technology Business Incubator (CAPSULE-ATBI) successfully concluded its Training Needs Assessment (TNA) and monitoring activities for potential acceleratees Dad’s Cocoa Farm and Ebang’z Mushroom Farm on June 11, 2026. Led by expert consultants and the CAPSULE-ATBI team, the activity assessed the enterprises’ business performance, operational growth, and development needs as they prepare for the next phase of the incubation program. The initiative underscores CAPSULE-ATBI’s commitment to providing targeted support and empowering enterprises toward greater innovation, sustainability, and readiness for the Acceleration Stage. 

The Capiz State University Agri-Aqua Technology Business Incubator (CAPSU ATBI) conducted Part 2 of its Training Workshop on Digital Marketing for Batch 2 Incubatees on June 11, 2026. Facilitated by Engr. Zandro A. Amanguiton, the activity equipped participants with practical knowledge on website development and digital business tools, enabling them to establish a stronger online presence and enhance business operations. Through the hands-on workshop, incubatees successfully launched their own business websites, reinforcing CAPSU ATBI’s commitment to fostering innovation and digital transformation among its enterprises. 

Capiz State University (CAPSU) has secured a ₱5-million grant from the Commission on Higher Education (CHED) for the implementation of its Student-based Incubation Program at CAPSU: Bridging Technology and Entrepreneurship by Optimizing Ideas to Leverage Start-up Development (SIBOL), in partnership with DOST-PCAARRD. The grant was formally received by University President Dr. Efren L. Linan during the 32nd CHED Anniversary Strategic Partnership Convergence on June 10, 2026, at the Philippine International Convention Center in Pasay City. Through the program, CAPSU aims to transform student-generated ideas and technologies into viable startup enterprises, further advancing innovation and entrepreneurship in Western Visayas. 

CAPSU TBI incubatees participated in an orientation on the Department of Science and Technology's (DOST) Innovations for Filipinos Working Distantly from the Philippines (iFWD PH) Program on June 10, 2026. Resource speaker Mr. Rogin L. Ubamos of DOST Region VI presented the program's objectives, funding opportunities, and support services aimed at empowering Overseas Filipino Workers (OFWs) and their families through technology-based entrepreneurship. The activity provided participants with valuable insights on innovation support and enterprise development, reinforcing the commitment of CAPSU and DOST to fostering sustainable and competitive businesses. 

The Capiz State University Agri-Aqua Technology Business Incubator (CAPSULE-ATBI) continued its Training Needs Assessment and monitoring activities for potential acceleratees under the Acceleration Incubation Program. Led by its technical business experts and project team, CAPSULE-ATBI visited and assessed 7JF Steel Fabrication, BDOZ Veterinary Products Trading, and OG Kopi & Capiz Native Kape to evaluate business performance, technology utilization, innovation, and growth opportunities. The activity also enabled the monitoring of project implementation and deliverables of Startup Grant Fund (SGF) grantees, reinforcing CAPSULE-ATBI’s commitment to providing targeted interventions and business development support to emerging enterprises. 

CAPSULE Agri-Aqua Technology Business Incubator (CAPSULE-ATBI), together with Technical Expert Consultant Ms. Princess P. Palawan, conducted a Technology Needs Assessment and Monitoring Activity for potential candidates of the Acceleration Incubation Program. The team visited and assessed 4G Ice Cream House, Marge's Food Products, and Nanay Patring's Recipe to evaluate their business readiness, innovation capacity, and growth potential. The activity forms part of CAPSULE-ATBI's continuing efforts to identify and support enterprises ready for expansion and long-term sustainability through the Acceleration Incubation Program. 

CAPSULE TBI conducted the Training-Workshop on Crafting Business Plan and Presentation for its Batch 4 and Batch 5 Basic Incubatees on June 3, 2026. Facilitated by Dr. Maricar V. Eyao, the activity provided participants with essential knowledge and practical experience in developing business plans and effectively presenting their business concepts. Through the workshop, incubatees gained valuable insights to help transform their innovative ideas into sustainable and growth-oriented enterprises. 

Incubatees participated in the Training-Workshop on Photography Basics on June 2, 2026, facilitated by Mr. Rector John A. Latoza. The session equipped participants with fundamental photography skills and practical techniques to enhance product images and promotional materials. The workshop forms part of the program’s continuing efforts to help incubatees effectively showcase their innovations and strengthen their entrepreneurial ventures. 

Squash Flower Crackers is an innovative food technology developed by CAPSU Sigma Satellite College that transforms underutilized squash flowers into a nutritious and value-added snack product. Using simple food processing techniques, the technology converts edible squash blossoms into crispy crackers rich in natural nutrients. This innovation promotes agricultural sustainability, reduces farm waste, and creates new livelihood opportunities for local communities through the production of healthy, marketable, and locally sourced snack products. 

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.