GIACOBAZZI Trademark
Trademark Overview
On Tuesday, June 9, 1992, a trademark application was filed for GIACOBAZZI with the United States Patent and Trademark Office. The USPTO has given the GIACOBAZZI trademark a serial number of 74283207. The federal status of this trademark filing is ABANDONED - FAILURE TO RESPOND OR LATE RESPONSE as of Monday, December 6, 1993. The GIACOBAZZI trademark is filed in the Staple Food Products category with the following description:
vinegar and sauces
General Information
| Serial Number | 74283207 |
| Word Mark | GIACOBAZZI |
| Filing Date | Tuesday, June 9, 1992 |
| Status | 602 - ABANDONED - FAILURE TO RESPOND OR LATE RESPONSE |
| Status Date | Monday, December 6, 1993 |
| 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 | vinegar and sauces |
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 | 8 - Abandoned |
| Class Status Date | Wednesday, August 4, 1999 |
| 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 | I-41015 Nonantola (Province of Modena)
IT |
Trademark Events
| Event Date | Event Description |
| Monday, December 6, 1993 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| Tuesday, April 20, 1993 | FINAL REFUSAL MAILED |
| Friday, March 12, 1993 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| Friday, October 2, 1992 | NON-FINAL ACTION MAILED |
| Tuesday, August 18, 1992 | ASSIGNED TO EXAMINER |
