Application Number 4617169 (Class 30)
Application Number:4617169
Status:
Unknown
Class:30
Applicant: UMESH CHANDRA PATHAK
Filing Date:Thu, 20 Aug 2020
In Progress
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Trademark Information
| Trademark | |
| Trademark Type | Wordmark |
| Class | 30 |
| Application Number | 4617169 |
| Nature/Scope of business | Rice, pasta and noodles; tapioca and sago; flour and preparations made from cereals; bread, pastries and confectionery; chocolate; ice cream, sorbets and other edible ices; sugar, honey, treacle; yeast, baking-powder; salt, seasonings, spices, preserved herbs; vinegar, sauces and other condiments; ice (frozen water). The mark should be used as a whole. |
| Publication | In Journal No. 2118 |
| Status | Unknown |
| Applicant: | UMESH CHANDRA PATHAK |
| Applicant Address | E-11 Raj Avnue Dillshad extn. DLF, Shahibabad Ghaziabad 201005 (UP) Individual |
| Jurisdiction | DELHI |
| Agent | ALETHEIAA LEGAL |
| Agent Address | GH-6, 2B, Orchid Garden, Sun City, Gurgaon Sector 54, 122002 |
Frequently Asked Questions
Who is the owner of trademark application number 4617169? ▾
The trademark application number 4617169 is owned by UMESH CHANDRA PATHAK.
Which class does trademark application number 4617169 belong to? ▾
Trademark application number 4617169 is filed under Class 30, which relates to the specified goods and services.
Who is the trademark agent for application 4617169? ▾
The trademark agent associated with application number 4617169 is ALETHEIAA LEGAL.
Was trademark application number 4617169 published in the journal? ▾
Yes, trademark application number 4617169 was published in Journal No. 2118.
What is trademark application number 4617169? ▾
Trademark application number 4617169 relates to "Rice, pasta and noodles; tapioca and sago; flour and preparations made from cereals; bread, pastries and confectionery; chocolate; ice cream, sorbets and other edible ices; sugar, honey, treacle; yeast, baking-powder; salt, seasonings, spices, preserved herbs; vinegar, sauces and other condiments; ice (frozen water). The mark should be used as a whole.".
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