| Serial Number | 97308894 |
| Word Mark | ZARRIN |
| Filing Date | Friday, March 11, 2022 |
| Status | 700 - REGISTERED |
| Status Date | Tuesday, July 4, 2023 |
| Registration Number | 7096983 |
| Registration Date | Tuesday, July 4, 2023 |
| Mark Drawing | 4000 - Illustration: Drawing with word(s) / letter(s) / number(s) in Block form |
| Published for Opposition Date | Tuesday, April 18, 2023 |
| Goods and Services | Staple foods, namely, honey, tea, sugar, rice, tomato sauce, molasses, processed grains in the nature of dried grains |
| Goods and Services | Processed foods, namely, pickles; jams; preserved, dried, and cooked vegetables and fruit; tomato paste; pepper paste; dried fruits; canned fish; yogurt drinks |
| Translation of Words in Mark | The English translation of Zarrin in the mark is gold. |
| Goods and Services | Light beverages, namely, flavored waters and fruit-flavored drinks |
| 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 | Thursday, March 2, 2023 |
| Primary Code | 029 |
| First Use Anywhere Date | Wednesday, December 1, 1999 |
| First Use In Commerce Date | Wednesday, December 1, 1999 |
| 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, March 17, 2022 |
| Primary Code | 030 |
| First Use Anywhere Date | Friday, December 1, 1995 |
| First Use In Commerce Date | Friday, December 1, 1995 |
| International Class | 032 - Beers; mineral and aerated waters and other nonalcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages. |
| US Class Codes | 045, 046, 048 |
| Class Status Code | 6 - Active |
| Class Status Date | Thursday, March 17, 2022 |
| Primary Code | 032 |
| First Use Anywhere Date | Thursday, December 1, 1994 |
| First Use In Commerce Date | Thursday, December 1, 1994 |
| Party Name | Blansh International, Inc. |
| Party Type | 30 - Original Registrant |
| Legal Entity Type | 03 - Corporation |
| Address | San Jose, CA 95160 |
| Party Name | Blansh International, Inc. |
| Party Type | 20 - Owner at Publication |
| Legal Entity Type | 03 - Corporation |
| Address | San Jose, CA 95160 |
| Party Name | Blansh International, Inc. |
| Party Type | 10 - Original Applicant |
| Legal Entity Type | 03 - Corporation |
| Address | San Jose, CA 95160 |
| Event Date | Event Description |
| Tuesday, July 4, 2023 | NOTICE OF REGISTRATION CONFIRMATION EMAILED |
| Tuesday, July 4, 2023 | REGISTERED-PRINCIPAL REGISTER |
| Tuesday, April 18, 2023 | OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED |
| Tuesday, April 18, 2023 | PUBLISHED FOR OPPOSITION |
| Wednesday, March 29, 2023 | NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED |
| Tuesday, March 14, 2023 | APPROVED FOR PUB - PRINCIPAL REGISTER |
| Thursday, March 2, 2023 | EXAMINER'S AMENDMENT ENTERED |
| Thursday, March 2, 2023 | NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED |
| Thursday, March 2, 2023 | EXAMINERS AMENDMENT E-MAILED |
| Thursday, March 2, 2023 | EXAMINERS AMENDMENT -WRITTEN |
| Wednesday, March 1, 2023 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| Tuesday, February 28, 2023 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| Tuesday, February 28, 2023 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
| Wednesday, December 28, 2022 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| Wednesday, December 28, 2022 | NON-FINAL ACTION E-MAILED |
| Wednesday, December 28, 2022 | NON-FINAL ACTION WRITTEN |
| Wednesday, December 21, 2022 | ASSIGNED TO EXAMINER |
| Thursday, March 17, 2022 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED |
| Tuesday, March 15, 2022 | NEW APPLICATION ENTERED |