LA DULCERIA, INC – Trademark Portfolio
Entity Type: 03
LA DULCERIA, INC holds 5 U.S. trademarks filed with the United States Patent and Trademark Office (USPTO), with a strong focus on Class 30 (Staple Foods) — 4 filings in this category. The portfolio also extends into Class 29 (Meats & Processed Foods) across 3 Nice Classification classes. Currently, 2 trademarks are registered. Notable registered marks include LA ROMANA and LA ROMANA BROWN SUGAR. The owner is based in New York, NY.
Store Front 203rd Street
3795 10TH AVE
New York, NY 10034
Showing of trademarks Trademarks
Trademark Classifications
LA DULCERIA, INC's trademark portfolio spans 3 Nice Classification classes, reflecting the scope of goods and services protected under their brand portfolio.
Coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations
Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits
Raw and unprocessed agricultural, aquacultural, horticultural and forestry products
Frequently Asked Questions
How many trademarks does LA DULCERIA, INC have?
LA DULCERIA, INC has 5 U.S. trademarks filed with the USPTO. Of these, 2 registered, 1 abandoned, 2 cancelled.
What trademark classes does LA DULCERIA, INC file in?
LA DULCERIA, INC files trademarks across 3 Nice Classification classes. The most active classes are Class 30 (Staple Foods), Class 29 (Meats & Processed Foods), Class 31 (Natural Agricultural Products). Class 30 covers coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations.
What are LA DULCERIA, INC's most well-known trademarks?
LA DULCERIA, INC's registered trademark portfolio includes well-known marks such as LA ROMANA and LA ROMANA BROWN SUGAR. These are among 2 currently registered trademarks in the portfolio.
What is LA DULCERIA, INC's trademark registration success rate?
LA DULCERIA, INC has a 40% trademark registration rate, with 2 out of 5 resolved applications resulting in successful registration. Currently, 0 applications are pending review.