PERU FOOD THE BEST PRODUCTS Trademark

Trademark Overview


On Wednesday, October 23, 2002, a trademark application was filed for PERU FOOD THE BEST PRODUCTS with the United States Patent and Trademark Office. The USPTO has given the PERU FOOD THE BEST PRODUCTS trademark a serial number of 76462946. The federal status of this trademark filing is ABANDONED - FAILURE TO RESPOND OR LATE RESPONSE as of Wednesday, November 12, 2003. This trademark is owned by Julio Rivera. The PERU FOOD THE BEST PRODUCTS trademark is filed in the Staple Food Products category with the following description:

Imported Foods
peru food the best products

General Information


Serial Number76462946
Word MarkPERU FOOD THE BEST PRODUCTS
Filing DateWednesday, October 23, 2002
Status602 - ABANDONED - FAILURE TO RESPOND OR LATE RESPONSE
Status DateWednesday, November 12, 2003
Registration Number0000000
Registration DateNOT AVAILABLE
Mark Drawing3000 - Illustration: Drawing or design which also includes word(s) / letter(s) / number(s)
Published for Opposition DateNOT AVAILABLE

Trademark Statements


Goods and ServicesImported Foods

Classification Information


International Class030 - 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 Codes046
Class Status Code6 - Active
Class Status DateTuesday, November 12, 2002
Primary Code030
First Use Anywhere DateThursday, June 20, 2002
First Use In Commerce DateThursday, June 20, 2002

Trademark Owner History


Party NameJulio Rivera
Party Type10 - Original Applicant
Legal Entity Type98 - Unknown
AddressWest New York, NJ 07093

Trademark Events


Event DateEvent Description
Wednesday, November 12, 2003ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE
Monday, March 24, 2003NON-FINAL ACTION MAILED
Thursday, March 13, 2003ASSIGNED TO EXAMINER
Monday, January 6, 2003CORRESPONDENCE RECEIVED IN LAW OFFICE
Monday, January 6, 2003PAPER RECEIVED

Related Keywords


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