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Application Number:3800578
Status:
DRAFT
Class:30
Filing Date:Mon, 09 Apr 2018
In Progress

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"ESPELLO" is still moving through the registration pipeline. Most applications hit at least one hurdle — objection, opposition or a hearing — and deadlines at each stage are short. Get notified the moment the status changes.

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Trademark Information

TrademarkESPELLO
Trademark TypeWordmark
Class30
Application Number3800578
Nature/Scope of businessCoffee, tea, cocoa, sugar, rice, topioca, sago, artifical coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powders; salt, mustard; vinegar, sauces, condiments; spices; ice.
PublicationIn Journal No. 1850
Status
DRAFT
Applicant: CALIBER ENTERPRISES
Applicant AddressD.No:4-1-88/1/1,2,3, R.B.V.R.Reddy Hostel Shopping Complex, Tilak Road, Hyderabad-500 001. (T.S) India. Partnership Firm
JurisdictionCHENNAI
AgentRAO & RAO.
Agent Address12-10-651/3, ROAD NO.2, INDIRANAGAR, WARASLGUDA SECUNDERABAD - 500 061 ( A.P.).

Frequently Asked Questions

What is the status of trademark ESPELLO?
The trademark application number 3800578 is currently marked as "DRAFT" in the official trademark registry.
Who is the owner of trademark ESPELLO?
The trademark application number 3800578 is owned by CALIBER ENTERPRISES.
Which class does trademark ESPELLO belong to?
Trademark application number 3800578 is filed under Class 30, which relates to the specified goods and services.
Who is the trademark agent for application 3800578?
The trademark agent associated with application number 3800578 is RAO & RAO..
Was trademark ESPELLO published in the journal?
Yes, trademark application number 3800578 was published in Journal No. 1850.
What is trademark ESPELLO?
Trademark application number 3800578 relates to "Coffee, tea, cocoa, sugar, rice, topioca, sago, artifical coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powders; salt, mustard; vinegar, sauces, condiments; spices; ice.".

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