Application Number 5651664 (Class 30)
Application Number:5651664
Status:
Unknown
Class:30
Applicant: SANJEEV KUMAR
Filing Date:Mon, 17 Oct 2022
In Progress
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Trademark Information
| Trademark | |
| Trademark Type | Wordmark |
| Class | 30 |
| Application Number | 5651664 |
| Nature/Scope of business | Coffee, tea, cocoa and substitutes therefor; 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 |
| Publication | In Journal No. 2126 |
| Status | Unknown |
| Applicant: | SANJEEV KUMAR |
| Applicant Address | 37, 17/1, Lorry Godown Street, Near A.P.M.C Yard, Yeshwanthpur, Bengaluru, 560022 A citizen of India |
| Jurisdiction | CHENNAI |
| Agent | AJEYO SHARMA |
| Agent Address | C-27, Ground Floor, Geetanjali Enclave, New Delhi |
Frequently Asked Questions
Who is the owner of trademark application number 5651664? ▾
The trademark application number 5651664 is owned by SANJEEV KUMAR.
Which class does trademark application number 5651664 belong to? ▾
Trademark application number 5651664 is filed under Class 30, which relates to the specified goods and services.
Who is the trademark agent for application 5651664? ▾
The trademark agent associated with application number 5651664 is AJEYO SHARMA.
Was trademark application number 5651664 published in the journal? ▾
Yes, trademark application number 5651664 was published in Journal No. 2126.
What is trademark application number 5651664? ▾
Trademark application number 5651664 relates to "Coffee, tea, cocoa and substitutes therefor; 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".
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