Trademark: CHUNG JUNG ONE 1651338
Word
CHUNG JUNG ONE
Device Descrption:
LEAF IN CENTRE OF RING
ID
1651338
Trademark Type
Figurative
Status
Protected: Renewal due
Application Date
30 April 2014
Registration Date
30 April 2014
Renewal Date
30 April 2024
Owner(s)
Service
Refer to WIPO address for Correspondence
Goods and Services:
Class 29:
Frozen beans; food products made from fruits; fruit-based snack food; kimchi [fermented vegetable dish]; jams; food products made from vegetables; vegetable juices for cooking; tofu; food products made from bean curds; frozen fruits; eggs; bacon; bouillon; samgyetang [korean ginseng chicken soup]; sausages; food products made from meat; dried beef; ham; food products made from milk; milk products; cheese; perilla oil for food; rice bran oil for food; maize oil for food; olive oil for food; edible oils and fats; soybean oil for food; edible oils; food products made from oil and fat; sesame oil; food products made from worm; fish and shellfish, not live, for food; tuna fish, not live; toasted laver; food products made from seaweed; fish sausages; fish cakes; food products made from fish and shellfish; smoked fish and shellfish; soups; jellies for food; meat; preserved, frozen, dried and cooked fruits and vegetables; food products made from sweet potato; meat-based sanjeok [korean shish kebab made from meat]; laver-based snack foods; fermented sand lance sauce; processed sea tangle; pork cutlets; food products made from bean, other than bean curds and their processed foodstuffs; meat rolled rice cakes; fermented anchovy sauce; processed edible brown seaweed; fermented shrimp sauce; fish cutlets; canola oil for food; grape seed oil for food; yogurt; chicken balls; canned tuna fish; processed green laver; meju [Korean-style fermented soybeans]
Frozen beans; food products made from fruits; fruit-based snack food; kimchi [fermented vegetable dish]; jams; food products made from vegetables; vegetable juices for cooking; tofu; food products made from bean curds; frozen fruits; eggs; bacon; bouillon; samgyetang [korean ginseng chicken soup]; sausages; food products made from meat; dried beef; ham; food products made from milk; milk products; cheese; perilla oil for food; rice bran oil for food; maize oil for food; olive oil for food; edible oils and fats; soybean oil for food; edible oils; food products made from oil and fat; sesame oil; food products made from worm; fish and shellfish, not live, for food; tuna fish, not live; toasted laver; food products made from seaweed; fish sausages; fish cakes; food products made from fish and shellfish; smoked fish and shellfish; soups; jellies for food; meat; preserved, frozen, dried and cooked fruits and vegetables; food products made from sweet potato; meat-based sanjeok [korean shish kebab made from meat]; laver-based snack foods; fermented sand lance sauce; processed sea tangle; pork cutlets; food products made from bean, other than bean curds and their processed foodstuffs; meat rolled rice cakes; fermented anchovy sauce; processed edible brown seaweed; fermented shrimp sauce; fish cutlets; canola oil for food; grape seed oil for food; yogurt; chicken balls; canned tuna fish; processed green laver; meju [Korean-style fermented soybeans]
Class 30:
Wheat flour; flour for fry; flour for food; starch for food; cereal-based processed products; naengmyun [korean buckwheat noodles]; instant noodles [ramyun]; mandu [Korean-style dumplings]; noodles; spaghetti; udon noodles; pizzas; hot dogs [sandwiches]; malt for human consumption; confectionery; macaroons [pastry]; ice cream; waffles; candy; cakes; puddings; hoddeok [Chinese pancake stuffed with sugar]; sugar; sugar for food; natural sweeteners; rice cakes; injeolmi [glutinous rice cakes coated with powdered beans]; soya sauce; gochujang [fermented hot pepper paste]; doenjang [fermented soybean paste]; jajang [black paste for noodle sauce]; soy sauce and soy bean paste; cheonggukjang [rice soybean paste]; chunjang [Chinese soybean paste]; chemical seasoning; mayonnaise; salad dressings; sauces (condiments); vinegar; ketchup [sauce]; mustard meal; hot pepper powder [spice]; ginger powder [spice]; wasabi powder; curry powder [spice]; spices; seasoned salt; salt for food; salt for preserving foodstuffs; barley tea; tea; coffee; tea-based beverages; edible ices; meat tenderizers, for household purposes; condiments; chocolate products; fructose; boiled rice served in soup; uncooked noodles; Chinese noodles [dangmyun]; polished cereals; pork rib sauce; topokki [stir-fried rice cake]; buckwheat soba; starch syrup for food; barbequed beef sauce; somen noodles [very thin wheat noodles]; cereal; rice-based taffy; ssamjang [a processed soybean paste mixed with red pepper paste]; corn tea; oligosaccharide; seasoning wine for cooking; juk [korean rice soup]; jjamppong rice [chinese-style rice with vegetable and seafood]; cup rice served with toppings; tarte; frying powder; pepper powder [spice]
Wheat flour; flour for fry; flour for food; starch for food; cereal-based processed products; naengmyun [korean buckwheat noodles]; instant noodles [ramyun]; mandu [Korean-style dumplings]; noodles; spaghetti; udon noodles; pizzas; hot dogs [sandwiches]; malt for human consumption; confectionery; macaroons [pastry]; ice cream; waffles; candy; cakes; puddings; hoddeok [Chinese pancake stuffed with sugar]; sugar; sugar for food; natural sweeteners; rice cakes; injeolmi [glutinous rice cakes coated with powdered beans]; soya sauce; gochujang [fermented hot pepper paste]; doenjang [fermented soybean paste]; jajang [black paste for noodle sauce]; soy sauce and soy bean paste; cheonggukjang [rice soybean paste]; chunjang [Chinese soybean paste]; chemical seasoning; mayonnaise; salad dressings; sauces (condiments); vinegar; ketchup [sauce]; mustard meal; hot pepper powder [spice]; ginger powder [spice]; wasabi powder; curry powder [spice]; spices; seasoned salt; salt for food; salt for preserving foodstuffs; barley tea; tea; coffee; tea-based beverages; edible ices; meat tenderizers, for household purposes; condiments; chocolate products; fructose; boiled rice served in soup; uncooked noodles; Chinese noodles [dangmyun]; polished cereals; pork rib sauce; topokki [stir-fried rice cake]; buckwheat soba; starch syrup for food; barbequed beef sauce; somen noodles [very thin wheat noodles]; cereal; rice-based taffy; ssamjang [a processed soybean paste mixed with red pepper paste]; corn tea; oligosaccharide; seasoning wine for cooking; juk [korean rice soup]; jjamppong rice [chinese-style rice with vegetable and seafood]; cup rice served with toppings; tarte; frying powder; pepper powder [spice]
Class 32:
Extracts of hops for making beer; fruit juices; lemonades; soda drinks; smoothies; sikhye [rice punch]; powders used in the preparation of fruit-based drinks; vegetable or fruit processed beverages; soft drinks, non-carbonated; vegetable juice [beverages]; mineral water [beverages]; beer; non-alcoholic fruit extracts; non-alcoholic fruit juice beverages; non-alcoholic beverages; waters [beverages]; slush [beverages]; non-alcoholic beverages, namely, beverages made from vinegar; aerated water; red ginseng beverages
Extracts of hops for making beer; fruit juices; lemonades; soda drinks; smoothies; sikhye [rice punch]; powders used in the preparation of fruit-based drinks; vegetable or fruit processed beverages; soft drinks, non-carbonated; vegetable juice [beverages]; mineral water [beverages]; beer; non-alcoholic fruit extracts; non-alcoholic fruit juice beverages; non-alcoholic beverages; waters [beverages]; slush [beverages]; non-alcoholic beverages, namely, beverages made from vinegar; aerated water; red ginseng beverages