BACARDI Trademark
Trademark Overview
On Wednesday, April 9, 2003, a trademark application was filed for BACARDI with the United States Patent and Trademark Office. The USPTO has given the BACARDI trademark a serial number of 78235464. The federal status of this trademark filing is ABANDONED - EXPRESS as of Monday, January 26, 2004. The BACARDI trademark is filed in the Staple Food Products category with the following description:
ICE CREAM, WITH OR WITHOUT RUM
General Information
Serial Number | 78235464 |
Word Mark | BACARDI |
Filing Date | Wednesday, April 9, 2003 |
Status | 601 - ABANDONED - EXPRESS |
Status Date | Monday, January 26, 2004 |
Registration Number | 0000000 |
Registration Date | NOT AVAILABLE |
Mark Drawing | 1000 - Typeset: Word(s) / letter(s) / number(s) |
Published for Opposition Date | NOT AVAILABLE |
Trademark Statements
Goods and Services | ICE CREAM, WITH OR WITHOUT RUM |
Classification Information
International Class | 030 - 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 (condiments); spices; ice. |
US Class Codes | 046 |
Class Status Code | 6 - Active |
Class Status Date | Thursday, April 17, 2003 |
Primary Code | 030 |
First Use Anywhere Date | NOT AVAILABLE |
First Use In Commerce Date | NOT AVAILABLE |
Trademark Owner History
Party Name | NOT AVAILABLE |
Party Type | 10 - Original Applicant |
Legal Entity Type | 01 - Individual |
Address | Zutphen NL7206HB NL |
Trademark Events
Event Date | Event Description |
Monday, March 8, 2004 | PAPER RECEIVED |
Monday, January 26, 2004 | ABANDONMENT - EXPRESS MAILED |
Tuesday, December 16, 2003 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
Tuesday, December 16, 2003 | PAPER RECEIVED |
Thursday, September 11, 2003 | PAPER RECEIVED |
Wednesday, September 3, 2003 | NON-FINAL ACTION MAILED |
Tuesday, September 2, 2003 | NON-FINAL ACTION E-MAILED |
Tuesday, September 2, 2003 | ASSIGNED TO EXAMINER |