Loading…
sealvo.com · USPTO Trademark Record
https://sealvo.com/bueno-73679313
Section 8/9 declaration window
November 22, 2028
751 days remaining

Meat, fish, poultry and game; meat extracts for culinary purposes; preserved, frozen, dried and cooked fruits, vegetables and seaweeds; jellies, jams, compotes; eggs; milk, cheese, butter, yogurt and other milk products; oils and fats for food.; Raw and unprocessed agricultural, aquacultural, horticultural and forestry products; raw and unprocessed grains and seeds; fresh fruits and vegetables, fresh herbs; natural plants and flowers; bulbs, seedlings and seeds for planting; live animals; foodstuffs and beverages for animals; malt.
BUENO (Serial No. 73679313), Registration No. 1513748, is a registered US trademark filed on Aug 19, 1987 by MISSION PRODUCE, INC.. This trademark covers Class 029 (Meat, fish, poultry, dairy & preserved foods), Class 031 (Raw agricultural goods, live animals & fresh produce).
First use anywhere: Mar 31, 1983
First use in commerce: Mar 31, 1983
Meat, fish, poultry and game; meat extracts for culinary purposes; preserved, frozen, dried and cooked fruits, vegetables and seaweeds; jellies, jams, compotes; eggs; milk, cheese, butter, yogurt and other milk products; oils and fats for food.
First use anywhere: Jan 28, 1927
First use in commerce: Jan 28, 1927
Raw and unprocessed agricultural, aquacultural, horticultural and forestry products; raw and unprocessed grains and seeds; fresh fruits and vegetables, fresh herbs; natural plants and flowers; bulbs, seedlings and seeds for planting; live animals; foodstuffs and beverages for animals; malt.
This description is as filed with the USPTO and defines the scope of trademark protection.
Recently filed and registered marks in the same international class.
AI attorney analyzes your proposed mark against USPTO — Go/No-Go verdict, class-by-class risks, and strategy recommendations.
Free USPTO lookups by name, owner, or serial number. No account needed.
Search by serial number, mark name, or logo. See conflicting marks ranked by risk with clear explanations of what contributed.