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Application Number:4171818
Status:
DRAFT
Class:29
Applicant: RISHAV GUPTA
Filing Date:Thu, 09 May 2019
In Progress

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Trademark Information

Trademark
Trademark TypeWordmark
Class29
Application Number4171818
Nature/Scope of businessMeat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; milk, cheese, butter, yoghurt and other milk products; oils and fats for food. REGISTRATION OF THIS TRADE MARK SHALL GIVE NO RIGHT TO THE EXCLUSIVE USE OF THE words separately.Mark shall be used as a whole.
PublicationIn Journal No. 1965
Status
DRAFT
Applicant: RISHAV GUPTA
Applicant Address5GF tulsi floors, Jairam Bagh, Agra, Uttar Pradesh - 282005 PROPRIETORSHIP
JurisdictionDELHI
AgentRANJITHKUMAR D
Agent AddressNo.C-1, 5th Block, 1st-floor, Pari Salai, Mogappair East, Chennai–600037

Frequently Asked Questions

What is the status of trademark application number 4171818?
The trademark application number 4171818 is currently marked as "DRAFT" in the official trademark registry.
Who is the owner of trademark application number 4171818?
The trademark application number 4171818 is owned by RISHAV GUPTA.
Which class does trademark application number 4171818 belong to?
Trademark application number 4171818 is filed under Class 29, which relates to the specified goods and services.
Who is the trademark agent for application 4171818?
The trademark agent associated with application number 4171818 is RANJITHKUMAR D.
Was trademark application number 4171818 published in the journal?
Yes, trademark application number 4171818 was published in Journal No. 1965.
What is trademark application number 4171818?
Trademark application number 4171818 relates to "Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; milk, cheese, butter, yoghurt and other milk products; oils and fats for food. REGISTRATION OF THIS TRADE MARK SHALL GIVE NO RIGHT TO THE EXCLUSIVE USE OF THE words separately.Mark shall be used as a whole.".

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