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JONGGA

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JONGGA
APPROVED

on 19 May 2025

Last Applicant/ Owned by

DAESANG Corporation

120, Changgyeonggung-ro,Jongno-guSeoul

KR

Serial Number

2209668 filed on 24th May 2022

Correspondent Address

JENNIFER SANDER

200-140 Yonge St.Toronto

ONTARIO

CA

M5C1X6

JONGGA

Trademark usage description

preserved fruit and vegetables; frozen fruit and vegetables; dried fruits and vegetables; soups; jellies for food; meat; frozen beans; frozen garlic; Read More

Vienna Information

25 . 1 . 9

Framework and framesCadres et encadrements

25 . 1 . 13

Partial frames, embellishmentsEncadrements partiels, fioritures

26 . 3 . 23

Lines or bands forming an angle -- Note: Including chevrons and arrowheads formed by lines or bands.Lignes ou bandes formant un angle -- Note: Y compris les chevrons et les pointes de flèches formées par des lignes ou des bandes.

26 . 5 . 1

One polygonUn polygone

26 . 5 . 6

Polygonal figures with one or more convex or concave sidesFigures polygonales à un ou plusieurs côtés convexes ou concaves

26 . 5 . 18

Polygons containing one or more lettersPolygones contenant une ou plusieurs lettres

26 . 5 . 26

Polygons with cutout areasPolygones avec des zones découpées

29 . 1 . 8

BlackNoir

29 . 1 . 1

Red, pink, orangeRouge, rose, orangé

Classification Information

Class [029]
Preserved fruit and vegetables; frozen fruit and vegetables; dried fruits and vegetables; soups; jellies for food; meat; frozen beans; frozen garlic; processed fruit foods namely pickled fruits, fruit spreads, jams, apple sauce, fruit sauces; processed vegetable foods namely pickled vegetables, vegetable sauces; jams; kimchi; fruit-based snack food; bottled vegetables; fermented vegetable foods; preserved onions; Korean sliced vegetables preserved in soy sauce or soybean paste (jangajji); gherkins; preserved vegetables, other than those frozen; vegetable soups; vegetable salads; Korean pickled mustard leaves and stems (gatkimchi); cucumber kimchi [oi-sobagi]; minced garlic, preserved; kimchi jjigae [Korean dish consisting primarily of fermented vegetables, pork and tofu]; doenjang jjigae [Korean dish consisting primarily of tofu with soybean paste]; kimchi made of perilla leaf; kimchi made of crepidiastrum sonchifolium; cubed radish kimchi (kkakdugi); prepared peanuts; vegetable juices for cooking; foods prepared from bean curds (tofu); tofu; Korean-style fermented soybeans (meju); food products made from beans namely soup, canned beans, dried beans, prepared meals consisting primarily of beans; beans cooked in soy sauce (kongjaban); frozen fruits; eggs; edible eggs; processed meat products namely dried meat, sausages, salami, sliced meat, smoked meat, packaged meats; ham; sausages; pork cutlets; grilled short rib patties; chicken ball; bacon; bouillon; dried beef; samgyetang [Korean ginseng chicken soup]; meat boiled down in soy sauce; spicy beef broth (yukgaejang); short rib soup (galbi tang); milk products; processed dairy products; cheese; yogurt; edible oils and fats; food products made from vegetable and animal oils and fats; sesame oil for food; silkworm chrysalis for human consumption; fish and shellfish, not live, for food; liquid salted and fermented anchovy; liquid salted and fermented sand eel; processed edible seaweed products; laver-based snack foods; processed brown seaweed; toasted laver; processed edible seaweeds namely sea tangle; processed edible green laver; seasoned laver (jaban-gim); food products made from fish and shellfish; fish cutlet; fish sausages; smoked fish and shellfish; fish cakes; tuna, canned; loach soup.

Classification kind code

11

Class [030]
Seasonings; breakfast cereals; flour for food; starch for food; wheat flour; frying flour; capers; cereal-based processed products namely cereal- based bars, crackers, snack foods, crisps; Korean-style dumplings (mandu); cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (topokki); noodles; spaghetti; Chinese noodles; udon noodles; Korean buckwheat noodles (naeng-myun); instant noodles; pizzas; hot dogs (sausages in a bread roll); nurungji [scorched rice crust]; noodles with black soybean sauce (jajangmyeon); pasta; somen noodles; dried noodles; buckwheat noodles; cooked dish consisting primarily of dough flakes with broth (sujebi); buckwheat noodles (makguksu); malt for human consumption; natural sweeteners; starch syrup for food; sugar; fructose for food; fructo-oligosaccharides for culinary purposes; rice cakes; injeolmi [glutinous rice cakes coated with powdered beans]; rice cakes for stirfried rice cake; rice cakes (joraengi); rice cakes namely stick of rounded rice cakes (garaetteok); fermented hot pepper paste (gochujang); doenjang (soybean paste); seasoned bean paste for use as a condiment; ja-jang (black soybean sauce); Chinese soybean paste (chun-jang); soya sauce; fermented soybean paste (chonggug-jang); fruit sauces; vegetable sauces; sauces for meat; seafood sauces; vinegar; dressings for salad; mayonnaise; ketchup [sauce]; spices; hot pepper powder [spice]; curry [spice]; mustard meal; pepper powder [spice]; ground ginger; wasabi powder [Japanese horseradish]; minced garlic [condiment]; edible salt; tea; barley tea; corn tea; coffee; tea-based beverages; edible ices; meat tenderizers for household purposes; sugar confectionery; ice cream; bread; jeotgal namely Korean condiment made from salted and fermented seafood; frozen ginger condiments;

Classification kind code

11

Mark Details

Serial Number

2209668

Mark Type

Trademark

Legal History

Show more

Action TakenStatus
Submitted for opposition 48
on 27th Apr 2024		Agent Changed
Submitted for opposition 22
on 18th Dec 2023		Search Recorded
Submitted for opposition 20
on 18th Dec 2023		Examiner's First Report
Submitted for opposition 223
on 18th Dec 2023		Total Provisional Refusal
Submitted for opposition 256
on 17th Jul 2023		Notification of Possible Opposition Sent
Submitted for opposition 257
on 15th Sept 2022		Designation Notification - Madrid Protocol
Submitted for opposition 1
on 14th Sept 2022		Created
Submitted for opposition 31
on 14th Sept 2022		Formalized
Submitted for opposition 30
on 24th May 2022		Filed
Submitted for opposition 228
on 24th May 2022		International Registration