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Application Number:3620920
Status:
DRAFT
Class:30
Filing Date:Sat, 26 Aug 2017
In Progress

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Trademark Information

Trademark
Trademark TypeWordmark
Class30
Application Number3620920
Nature/Scope of businessFood for human consumtion made from rice, flour and cereals; bread, pastries and confectionery; sauces [condiments]; preparations made from spices The mark as a label should be used in whole as a composite mark depicting the distinctive lettering style, artwork and colour combination..
PublicationIn Journal No. 1895
Status
DRAFT
Applicant: MR. ABDUL NASAR NAYARKANDI
Applicant AddressMr. ABDUL NASAR NAYARKANDI, Hiba Manzil, Nadakkavu, Nadakkavu Post, Pin 673011, Kozhikode District, Kerala, India Individual
JurisdictionCHENNAI
AgentSUNEER AND ASSOCIATES
Agent AddressROOM NO. 3/480F, NEAR SB OF TRAVANCORE, AREEKKAD, NALLALAM POST, CALICUT 673 027, KERALA.

Frequently Asked Questions

What is the status of trademark application number 3620920?
The trademark application number 3620920 is currently marked as "DRAFT" in the official trademark registry.
Who is the owner of trademark application number 3620920?
The trademark application number 3620920 is owned by MR. ABDUL NASAR NAYARKANDI.
Which class does trademark application number 3620920 belong to?
Trademark application number 3620920 is filed under Class 30, which relates to the specified goods and services.
Who is the trademark agent for application 3620920?
The trademark agent associated with application number 3620920 is SUNEER AND ASSOCIATES.
Was trademark application number 3620920 published in the journal?
Yes, trademark application number 3620920 was published in Journal No. 1895.
What is trademark application number 3620920?
Trademark application number 3620920 relates to "Food for human consumtion made from rice, flour and cereals; bread, pastries and confectionery; sauces [condiments]; preparations made from spices The mark as a label should be used in whole as a composite mark depicting the distinctive lettering style, artwork and colour combination..".

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