INNP
PARTIAL INVALIDATION PROCESSED BY THE IB
07/24/2020
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Official data from USPTO
SUPER O'NING
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Active USPTO registrationType: CombinedOffice: United States
Quick snapshot
ST13
US500000079049449Class
29, 30, 31, 32, 33
Filing
79049449
Registration
3627110
Risk and opportunity diagnosis
Executive reading for naming, filing, and monitoring decisions.
USPTO status
Active USPTO registration
Case type
Application and registration
Recorded events
55
Latest update
07/24/2020
Trademark type
Combined
Nice classes
29, 30, 31, 32, 33
Filing date
08/07/2007
Registration date
05/26/2009
Expiration date
-
Complete case details
Structured fields from the responsible authority and the official record.
Status date
10/01/2019
Last transaction
10/01/2019
Responsible office
United States Patent and Trademark Office
Status code
706
Official register
Principal Register
Drawing code
3
Owner type
99
Owner location
Pyeongteak-si, KR
Examiner
MACIOL II, EUGENE VALENTINE-JO
Law office
L30
Current location
GENERIC WEB UPDATE
Mark description
The color dark green appears in the letters "Super O'ning", and at the sunlight outlining the sun at the left upper side inside the large letter "O", and in three trees and ground located at the bottom of the inside of the large letter "O", and at two lines that cross the ground outlined in dark green; the color orange appears in the sun at the left upper side inside the large letter "O"; the color light green appears in the ground at the bottom of the inside of the large letter "O"; the color white appears as background to the entire mark and is not a feature of the mark.
Holders and representatives
Holders
P. C. (pessoa física)
P. C. (pessoa física)
Representatives
Jae Youn Kim NOVICK, KIM & LEE, PLLC
Technical classification
Nice Classes
Class 29Class 30Class 31Class 32Class 33
Vienna Codes
No Vienna codes available.
Goods and services
Class 29
Preserved kidney beans; preserved mung beans; processed peanuts; preserved peas; preserved broad beans; preserved beans; preserved red beans; processed potatoes; preserved edible flowering ferns; preserved pine mushroom; thick tofu; tofu; soya bean milk; preserved apples; preserved watermelons; preserved oriental melons; pork cutlets; beef jerky; pheasant meat; chicken; pork; beef; duck meats; ham; hamburger meat; perilla oil for food; soy bean oil for food; powdered oil and fat for food; fish fillets; desiccated eggs; eggs; frozen eggs; quail eggs; duck eggs; pickles; pickled radishes; vegetable salads; dried vegetables; preserved tomatoes; preserved radishes; preserved celery cabbage; preserved cucumbers; processed lettuce; milk curd; processed edible ballonflower; preserved brackens; preserved green pumpkin; preserved squashes; fermented vegetable foods (kimchi); sea tangle; dried fish and shellfish; smoked fish; crucian carps; common moray eel; catfish; snakeheads; processed catfish; processed snakeheads
Class 30
Fructose; honey; starch syrup for food; powdered toffees; sugar; glucose for food; rice cakes; liquorice; candy for food; rice ; husked oats; husked barley; cereal preparations in the form of pasta for soups; uncooked noodles; uncooked Korean buckwheat noodles (naeng-myun); uncooked Chinese noodles (dang-myun); hollow dumpling shells; pasta; mayonnaise; food leavening agents; soya sauce; malt for food; fermenting malt grains for food purposes; fermented soybean paste for use as a condiment (chonggugjang); fermented hot pepper paste for use as a condiment (gochu-jang); fermented soybean paste for use as a condiment (doyn-jang); black paste for noodle sauce (ja-jang); Chinese soybean sauce (chun-jang); bars of sweet jellied bean paste; Korean traditional cakes made from wheatflouroil and honey (yak-kwa); sliced ginger candy; confectionery candy made from fruitgingercarrot or ginseng preserved in or hard-boiled with honey or sugar (jeun-kwa); glutinous confectionery frizzled in oil in the nature of cakes; dry cakes; dumplings (buns); bread; beer vinegar; sauces (condiments); vinegar; ketchup (sauce); mustard meal; cinnamon powder (spice); hot pepper powder (spice); powdered sesame mixed with salt; cocoa; Chinese matrimony vine tea; barley tea; acanthopanax tea; ginseng tea; tea leaves; green tea; rice flour (for food); brown rice flour (for food); potato flour for food; meat tenderizersfor household purposes
Class 31
Fresh oats; unprocessed perilla seeds; unprocessed buckwheat; unprocessed rice; unprocessed barley; unprocessed African millet maize; unprocessed foxtail millet; fresh potatoes; raw hops; fresh pine mushrooms; fresh shiitake mushrooms; fresh truffles; fresh gingko nuts; fresh pine nuts; fresh walnuts; fresh chestnuts; fresh persimmons; fresh pears; fresh peaches; fresh apples; fresh watermelons; fresh oriental melons; fresh grapes; fresh grapefruits; fresh papayas; live red pepper plants; shrubs; natural flowers; live trees; live rice sprouts; hay; saplings; grass seeds and sod; grain seeds for agricultural purposes; plant seeds for agricultural purposes; live poultry; livestockKorean native cattlepigs and chickens; live chicken; live hens for egg laying; live snakeheads; live herrings; live crucian carps; live common moray eels; fresh celery cabbage; unprocessed lettuce; fresh parsley; fresh cucumbers; fresh cabbages; fresh tomatoes; fresh ginger; fresh ginseng; fresh bamboo shoots; fresh pimentos; live ballonflower; fresh brackens; fresh zucchini ; fresh squashes; fresh pick purses; fresh radishes; formula animal feed; fish residue for animal consumption; rice bran for animal feed; silkworms; breed of silkworms; seeds for agricultural purposes
Class 32
Extracts of hops for making beers; guarana drinks; fruit flavor beverages (non-alcoholic); fruit juices; non-alcoholic fruit flavor beverages; non-alcoholic beverage with fruit juice; non-alcoholic honey-beverages; frozenfruit beverages (non-alcoholic); soft drinks in the nature of peanut milk; lemonades; syrups for making lemonade; lemon squash; powders for effervescing beverages; preparations in the nature of tablets for effervescing beverages; pastilles for effervescing beverages; fruit nectars (non-alcoholic); non-alcoholic fruit extracts used in the preparation of beverages; non-alcoholic fruit juice beverages; non-alcoholic apple extracts; non-alcoholic aperitifs; non-alcoholic beveragescarbonated beverages; non-alcoholic cocktails; soft drink; syrups for making cola beverages; non-alcoholic sweet cider; soda pops; non-alcoholic orgeat; non-alcoholic milk of almonds beverages; isotonic beverages; whey beverages; preparations for making beveragespear drinksblueberry drinksgrape drinks and tomato drinks; fruit powders for making non-alcoholic beverages; fruit syrups for making non-alcoholic beverages; non-alcoholic fruit extracts used in the preparation of beverages; ginseng powders for making non-alcoholic beverages; ginseng extracts for making non-alcoholic beverages; ginseng juices (beverages); sarsaparilla (soft drink); sherbets (beverages); syrups for beverages; essence of fruit for making non-alcoholic beverages; ginger ale; processed vegetable and fruit beverages (non alcoholic); mandarin orange juices; orange juice (beverage); apple juices; apple juices (beverage); pineapple juices (beverages); tomato juices; tomato juices (beverage); grape juices; grape must (unfermented); vegetables juices (beverages); seltzer water; mineral waters; preparations for making mineral water; lithia water; non-alcoholic kvass beverages; aerated water; aerated water preparation for making aerated water; spring waters; table waters; spring waters (beverages); soda water; essences for making non-alcoholic fruit liqueurs; malt beer; beer wort; beer; beer wort for beer; lager beer; stout; ale (beer); ginger beer; compound beer; black beers (toasted-malt beer)
Class 33
Korean traditional rice wine (bupju); Korean liqueurs distilled or diluted (soju); rice alcoholdistilled spirits of rice; refined rice wine (yag-ju); distilled liqueur from ginseng; sake; unstrained rice wine (tag-ju); compound rice wine (clear); strawberry wine; rum; liqueurs; piquette; tonic liquor flavored with plum extracts; wild grapes wine; effervescing fruit wine; effervescing wine; perry; kirsch; vermouth; vodka; brandy; alcoholic bitters; hard cider; champagne; sweet wine; table wine; anise liqueur; arrack (arak); aperitifs; aperitifs with a distilled alcoholic liquor base; alcoholic fruit extracts; alcoholic essences for making fruit wine; alcoholic extracts; alcoholic beverages containing fruit; absinthe (liqueur); wine coolers (drinks); alcoholic cocktail containing milk; whisky; citron wine; distilled spirits; gin; natural effervescing wine; prepared wine cocktails; alcoholic coffee-based beverages; Curacao; wine; Chinese alcoholic spirit of sorghum (gaolian-jiou); peppermint liqueurs; hydromel (mead); tonic liquor containing herb extracts; tonic liquor flavored with pine needle extracts; favored tonic liquors; acanthopanax wineChinese liqueurs; Chinese white liquor (baiganr); Chinese brewed liquor (laojiou)
Publications
History of USPTO decisions and trademark events.
55 publications found
INPS
PARTIAL INVALIDATION OF REG EXT PROTECTION SENT TO IB
06/25/2020
INPC
INVALIDATION PROCESSED
06/25/2020
INPR
PARTIAL INVALIDATION OF REG EXT PROTECTION CREATED
06/01/2020
NA71
NOTICE OF ACCEPTANCE OF SEC. 71 - E-MAILED
10/01/2019
71AG
REGISTERED-SEC.71 ACCEPTED
10/01/2019
EROP
TEAS RESPONSE TO OFFICE ACTION-POST REG RECEIVED
09/28/2019
ARAA
ATTORNEY/DOM.REP.REVOKED AND/OR APPOINTED
09/26/2019
REAP
TEAS REVOKE/APP/CHANGE ADDR OF ATTY/DOM REP RECEIVED
09/26/2019
NREP
NEW REPRESENTATIVE AT IB RECEIVED
08/29/2019
PR71
POST REGISTRATION ACTION MAILED - SEC.71
04/01/2019
APRE
CASE ASSIGNED TO POST REGISTRATION PARALEGAL
03/28/2019
ES71
TEAS SECTION 71 RECEIVED
03/26/2019
REM4
COURTESY REMINDER - SEC. 71 (10-YR) E-MAILED
05/26/2018
RNWL
INTERNATIONAL REGISTRATION RENEWED
12/07/2017
NREP
NEW REPRESENTATIVE AT IB RECEIVED
10/05/2017
TCCA
TEAS CHANGE OF CORRESPONDENCE RECEIVED
07/13/2016
NA75
NOTICE OF ACCEPTANCE OF SEC. 71 & 15 - E-MAILED
01/16/2016
NA75
NOTICE OF ACCEPTANCE OF SEC. 71 & 15 - MAILED
01/16/2016
C75A
REGISTERED - SEC. 71 ACCEPTED & SEC. 15 ACK.
01/16/2016
C75P
REGISTERED - PARTIAL SEC. 71 ACCEPTED & SEC. 15 ACK.
01/16/2016
APRE
CASE ASSIGNED TO POST REGISTRATION PARALEGAL
01/07/2016
ES75
TEAS SECTION 71 & 15 RECEIVED
11/25/2015
NREP
NEW REPRESENTATIVE AT IB RECEIVED
07/10/2015
NREP
NEW REPRESENTATIVE AT IB RECEIVED
10/06/2013
NREP
NEW REPRESENTATIVE AT IB RECEIVED
09/28/2013
FINO
FINAL DECISION TRANSACTION PROCESSED BY IB
01/12/2013
FICS
FINAL DISPOSITION NOTICE SENT TO IB
09/02/2009
FIMP
FINAL DISPOSITION PROCESSED
09/02/2009
FICR
FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB
08/26/2009
NREP
NEW REPRESENTATIVE AT IB RECEIVED
08/20/2009
R.PR
REGISTERED-PRINCIPAL REGISTER
05/26/2009
ETOP
EXTENSION OF TIME TO OPPOSE PROCESS - TERMINATED
04/17/2009
ETOF
EXTENSION OF TIME TO OPPOSE RECEIVED
12/29/2008
PUBO
PUBLISHED FOR OPPOSITION
12/02/2008
NPUB
NOTICE OF PUBLICATION
11/12/2008
PREV
LAW OFFICE PUBLICATION REVIEW COMPLETED
10/25/2008
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
10/23/2008
XAEC
EXAMINER'S AMENDMENT ENTERED
09/24/2008
ALIE
ASSIGNED TO LIE
09/24/2008
GNEN
NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED
09/24/2008
GNEA
EXAMINERS AMENDMENT E-MAILED
09/24/2008
CNEA
EXAMINERS AMENDMENT -WRITTEN
09/24/2008
TCCA
TEAS CHANGE OF CORRESPONDENCE RECEIVED
08/22/2008
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
08/22/2008
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
08/22/2008
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
08/22/2008
RFNT
REFUSAL PROCESSED BY IB
04/11/2008
RFCS
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
03/19/2008
RFRR
REFUSAL PROCESSED BY MPU
03/19/2008
RFCR
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
03/19/2008
CNRT
NON-FINAL ACTION WRITTEN
03/18/2008
DOCK
ASSIGNED TO EXAMINER
03/07/2008
NWAP
NEW APPLICATION ENTERED
03/07/2008
REPR
SN ASSIGNED FOR SECT 66A APPL FROM IB
03/06/2008
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