Capiz Updates — published 2026
Diwal had a notable 2026 — not through one province-wide announcement, but through two separate, properly managed harvest openings in two different municipalities, months apart. It’s a good real-world example of exactly how this fishery actually works in Capiz: locally, not provincially.
Panay: May 2026
Panay municipality began harvesting and selling diwal in May from its grounds in Barangay Agojo and Barangay Navitas. Pricing was set at ₱400 per kilo for personal consumption and ₱350 per kilo for wholesalers and businesses buying a minimum of 20 kilos — a structure designed to keep the harvest orderly rather than opening into an unregulated rush.
Photo from SB Neneng Rona Baes Facebook page
Roxas City: September 21, 2026
Roxas City’s own diwal grounds — a separate area from Panay’s, concentrated in barangays including Barra, Libas, Cogon, and Punta Cogon — officially opened on September 21, with strict guidelines and active monitoring led by the City Agriculture’s Office and the Business Permits and Licensing Office (BPLO). The timing lines up with the typical biological cycle: spawning generally runs January to July, with harvest season following from July to September.
What the Two Openings Together Actually Show
Put side by side, these aren’t two versions of the same story — they’re proof of how Capiz’s diwal management actually works. Each municipality manages its own grounds, on its own timeline, under its own local agencies. A harvest opening in one town doesn’t mean the fishery is open everywhere in the province, and a closure in one doesn’t mean it’s closed everywhere else. If you’re trying to track diwal availability for a trip, that’s the single most useful thing to understand — check status for the specific municipality you’re visiting, not “Capiz” as a whole.
What This Means If You’re Visiting
As of this writing, both Panay’s and Roxas City’s diwal grounds have had 2026 harvest openings — a good sign if diwal is a priority for your trip, though availability still depends on timing, local supply, and whichever area you’re actually in. See our full Diwal guide for the complete background on preparation, taste, and the delicacy’s history of conservation and recovery.
Related reading: Diwal: Capiz’s Rarest Delicacy, Explained | Capiz Food Guide: What to Eat in the Seafood Capital
As a versatile digital strategist, the author brings a wealth of technical and creative expertise to the table. He is a “Certified Content Marketing Specialist” with several years of experience navigating the complexities of “digital marketing” and “SEO” to drive meaningful engagement. Beyond the screen of analytics, he is deeply passionate about the intersection of form and function, maintaining an active practice in both **web design** and **web development** to build seamless, high-performing digital experiences.
