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Application Number:2417037
Status:
DRAFT
Class:30
Filing Date:Thu, 25 Oct 2012
In Progress

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"SUGRALO" 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

TrademarkSUGRALO
Trademark TypeWordmark
Class30
Application Number2417037
Nature/Scope of businessCOFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, ARTIFICIAL COFFEE, FLOUR AND PREPARATIONS MADE FROM CEREALS, BREAD, PASTRY AND CONFECTIONERY, ICES; HONEY, TREACLE, YEAST BAKING POWDER; SALT, MUSTARD; VINEGAR, SAUCES (CONDIMENTSQ; SPICES; ICE
PublicationIn Journal No. 1845
Status
DRAFT
Applicant: MULTANI PHARMACEUTICALS LTD.
Applicant AddressH. 36, CONNAUGHT PLACE, NEW DELHI - 110 001. MANUFACTURERS, TRADERS AND SERVICE PROVIDER A COMPANY INCORPORATED UNDER COMPANIES ACT
JurisdictionDELHI
AgentTHE ACME COMPANY
Agent AddressB-41, NIZAMUDDIN EAST, NEW DELHI - 110013.

Frequently Asked Questions

What is the status of trademark SUGRALO?
The trademark application number 2417037 is currently marked as "DRAFT" in the official trademark registry.
Who is the owner of trademark SUGRALO?
The trademark application number 2417037 is owned by MULTANI PHARMACEUTICALS LTD..
Which class does trademark SUGRALO belong to?
Trademark application number 2417037 is filed under Class 30, which relates to the specified goods and services.
Who is the trademark agent for application 2417037?
The trademark agent associated with application number 2417037 is THE ACME COMPANY.
Was trademark SUGRALO published in the journal?
Yes, trademark application number 2417037 was published in Journal No. 1845.
What is trademark SUGRALO?
Trademark application number 2417037 relates to "COFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, ARTIFICIAL COFFEE, FLOUR AND PREPARATIONS MADE FROM CEREALS, BREAD, PASTRY AND CONFECTIONERY, ICES; HONEY, TREACLE, YEAST BAKING POWDER; SALT, MUSTARD; VINEGAR, SAUCES (CONDIMENTSQ; SPICES; ICE".

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