| Serial Number | 79389470 |
| Word Mark | OTTOGI |
| Filing Date | Wednesday, December 27, 2023 |
| Status | 602 - ABANDONED - FAILURE TO RESPOND OR LATE RESPONSE |
| Status Date | Friday, March 7, 2025 |
| Registration Number | 0000000 |
| Registration Date | NOT AVAILABLE |
| Mark Drawing | 3 - Illustration: Drawing or design which also includes word(s) / letter(s) / number(s) |
| Published for Opposition Date | NOT AVAILABLE |
| Goods and Services | Flour and preparations made from cereals; cereal-based processed products; noodles; bowl of rice served with toppings; instant noodles; risotto; Korean-style dumplings (mandu); instant rice; cup noodle; pasta; pizzas; hamburgers [sandwiches]; bread; ice cream; pancake mixes; rice cakes; soya sauce; fermented hot pepper paste (gochujang); soybean paste being seasoning; ja-jang (black soybean sauce); seasonings; sauces; vinegar; curry sauces; ketchup [sauce]; edible spices; curry powder [spice]; pepper; tea; beverages with coffee base |
| NOT AVAILABLE | The transliteration of the non-Latin characters in the mark is: OTTOGI. |
| Goods and Services | Preserved, frozen, dried and cooked fruits and vegetables; jelly made form devil's tongue root (konnyaku); food products made primarily from fruits; marmalade; Korean sliced vegetables preserved in soy sauce or soybean paste (jangajji); jams; processed vegetable products; tomato paste; soups; tinned meat, fish, vegetables and fruits; foods prepared from bean curds (tofu); food products made from beans (excluding bean curds and foodstuffs made from bean curds); croquettes; meat, fish, poultry and game; processed eggs; edible eggs; preserved meats and sausages; meat soup; meat stock; meatballs; processed meat products; ham; butter; processed dairy products; cheese; food products made from oil and fat; salted and fermented seafood (jeotgal); processed seaweed products; fish cakes; food products made from fish and shellfish |
| Indication of Colors claimed | The color(s) red and blue is/are claimed as a feature of the mark. |
| International Class | 029 - Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products; edible oils and fats. |
| US Class Codes | 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Friday, February 16, 2024 |
| Primary Code | 029 |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
| 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 | Friday, February 16, 2024 |
| Primary Code | 030 |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
| Party Name | OTOKI Corporation |
| Party Type | 11 - New Owner Before Publication |
| Legal Entity Type | 03 - Corporation |
| Address | KR |
| Party Name | OTTOGI CORPORATION |
| Party Type | 10 - Original Applicant |
| Legal Entity Type | 03 - Corporation |
| Address | KR |
| Event Date | Event Description |
| Thursday, February 15, 2024 | SN ASSIGNED FOR SECT 66A APPL FROM IB |
| Friday, February 16, 2024 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED |
| Tuesday, February 20, 2024 | APPLICATION FILING RECEIPT MAILED |
| Thursday, July 25, 2024 | ASSIGNED TO EXAMINER |
| Thursday, August 1, 2024 | NON-FINAL ACTION WRITTEN |
| Tuesday, August 13, 2024 | REFUSAL PROCESSED BY MPU |
| Friday, August 2, 2024 | NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW |
| Friday, May 16, 2025 | CHANGE OF NAME/ADDRESS REC'D FROM IB |
| Tuesday, August 13, 2024 | NON-FINAL ACTION MAILED - REFUSAL SENT TO IB |
| Saturday, August 31, 2024 | REFUSAL PROCESSED BY IB |
| Friday, March 7, 2025 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| Friday, March 7, 2025 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |