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Application Number:3614093
Status:
DRAFT
Class:30
Applicant: GANESH KUMAR
Filing Date:Thu, 17 Aug 2017
In Progress

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"MIXI" 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

TrademarkMIXI
Trademark TypeWordmark
Class30
Application Number3614093
Nature/Scope of businessCOFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, ARTIFICIAL COFFEE, FLOUR AND PREPARATIONS MADE FROM CERALS, BREAD, PASTRY AND CONFECTIONARY, ICES, HONEY, TREACLE, YEAST, BAKING POWDER, SALT, MUSTARD, VINEGAR, SAUCES, CONDIMENTS, SPICES, ICE.
PublicationIn Journal No. 1816
Status
DRAFT
Applicant: GANESH KUMAR
Applicant Addresstrading as ;GK HERBAL EXPORT 49, 4TH CROSS, SBM COLONY, BRINDAVAN NAGAR, MATHIKERE, BANGALORE - 560 054 , KARNATAKA , INDIA MANUFACTURER AND MERCHANTS SOLE PROPRIETOR
JurisdictionCHENNAI
AgentARVIND JAIN
Agent Address38, 5th Cross, Gandhinagar, Bangalore 560009

Frequently Asked Questions

What is the status of trademark MIXI?
The trademark application number 3614093 is currently marked as "DRAFT" in the official trademark registry.
Who is the owner of trademark MIXI?
The trademark application number 3614093 is owned by GANESH KUMAR.
Which class does trademark MIXI belong to?
Trademark application number 3614093 is filed under Class 30, which relates to the specified goods and services.
Who is the trademark agent for application 3614093?
The trademark agent associated with application number 3614093 is ARVIND JAIN.
Was trademark MIXI published in the journal?
Yes, trademark application number 3614093 was published in Journal No. 1816.
What is trademark MIXI?
Trademark application number 3614093 relates to "COFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, ARTIFICIAL COFFEE, FLOUR AND PREPARATIONS MADE FROM CERALS, BREAD, PASTRY AND CONFECTIONARY, ICES, HONEY, TREACLE, YEAST, BAKING POWDER, SALT, MUSTARD, VINEGAR, SAUCES, CONDIMENTS, SPICES, ICE.".

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