Preserved, dried and cooked fruits and vegetables; processed nuts, roasted nuts and salted nuts; potato crisps; preparations for making jellies; jams; fruit preserves, vegetable preserves, food preserves; pickles; cheese; protein for use in the manufacture of foodstuffs; butter; margarine; preparations of meat, fish, poultry and game; edible oils and fats; salad dressings; mayonnaise; jellies; all included in Class 29.;
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