W Wilson's Certified Trademark Details
Word Mark | W Wilson's Certified |
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Status | Dead Registered 900 — Expired |
Current Owner
Wilson Certified Foods Inc of Oklahoma City, OK
View all trademarks for Wilson Certified Foods IncSerial Number | 72367894 |
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Registration Number | 956181 |
Status Date | Monday, January 3, 1994 |
Filing Date | Monday, January 3, 1994 |
Registration Date | Tuesday, March 27, 1973 |
Case File Statements
In Another Form | at Least as Early as 1917 as to the Mark "Wilson's Certified." |
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In Another Form | at Least as Early as 1917 as to the Mark "Wilson's Certified." |
Goods & Services | Fresh, Cooked, Smoked, Cured, Canned and Frozen Beef, Pork and Poultry-Namely, Sliced Bacon, Boneless Hams, Bone-in Hams, Hickory Smoked Canned Hams, Honey Cured Canned Hams, Canadian Style Bacon, Pre-Fried Crumbled Bacon, Smoked Pork Loin, Frankfurters, Cold Cuts, Canned Chopped Beef, Canned Chopped Pork, Canned Beef Stew, Canned Corn Beef Hash, Canned Chili and Chili with Beans, Canned and Fresh Tripe, Pickled Pork Feet, Canned Beef Roast, Canned Pork Roast, Fresh Turkey, Frozen Turkey, Canned Turkey, Canned Turkey with Dressing, Braunschweiger, Sausage, Bologna, Luncheon Meats, Frozen Chicken Parts, Fresh and Frozen Sliced Pork Chops, Margarine, Lard and Liquid Beef Flavored Additive for Meats and Sauces |
Lining/Stippling Statement | The Drawing Is Lined for the Colors Red, Gold and Brown, but Applicant's Mark Is Not Limited to the Use of Any Particular Colors. |
Classifications
International Class Codes |
029
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U.S. Class Codes | 046 |
Status | 9 — Expired |
Status Date | Monday, January 3, 1994 |
First Use Anywhere | Thursday, July 2, 1970 |
First Use In Commerce | Thursday, July 2, 1970 |
Primary Code | 046 |
Trademark Timeline
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Jul 02 1970First use anywhere for the mark
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Jul 02 1970First use in commerce for the mark
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Aug 12 1970Trademark application filed with USPTO
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Mar 27 1973Trademark officially registered with the USPTO
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Jul 23 1979Registered - Sec. 8 (6-Yr) Accepted & Sec. 15 Ack.
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Jan 03 1994Expired Sec. 9