Fresh, dried, cooked or by other means preserved food products, including meat, fish, poultry, game, seafood, meat extracts, soups and bouillons, soup garnishings, pre-made products in class 29 for the preparation of dishes, ready-to-cook dishes in class 29 including potato dishes, jellies, jams, mixtures containing fat for spreading, margarine, eggs, milk and dairy products, cheese, edible oils and fats, preserves, pickles, legumen food products, entrees, salad dressings, dried, cooked or by other means preserved fruits and vegetables

Soup garnishings in class 30 including croutons; cooking aids including breading mixtures and other pre-made products in class 30 for the preparation of dishes, ready-to-cook dishes in class 30 including farinaceous food, rice dishes; mixtures not containing fat for spreading; puddings and creams, coffee, tea, cocoa, sugar, rice, tapioca, sago, coffee substitutes, flours and preparations made of cereals, oat food and food entrees, such as starch and starch preparations for food purposes, pasta, bread, biscuits, cakes, pastry and confectionery, edible ice, honey, syrup, yeast, leavening flour, kitchen salt, mustard, pepper, vinegar, sauces including pasta sauces and tomato sauces, condiments, seasonings and condiments in powder form, spices

Mechanical and electromechanical devices and accessories for electronic systems namely; 19"(inch) equipment racks including heat exchanger and air conditioning cabinets, console racks, 19" laboratory equipment bays, power supply pull-out drawers and frame racks, 19" aluminium, sheet steel and plastic cases, chassis and chassis units, printed circuit boards cassettes,electromechanical plugs, contact rails, cable housings, bus wiring units, power supply socket strips, front panels, telescopic runners, cabinets for fans being goods included within Class 9, handles, castors, small cases, deep drawn parts and carrying cases, furniture for laboratories and cabinets for computer peripherals and all other goods in this class

Office furniture and all other goods included in this class

Preparations made from cereals, oat-bases foods, sauces, seasonings, spices, meat tenderizers for household purposes, farinaceous foods.

Soups and soup preparations, bouillon and other flavour enhancers in class 29, bouillon concentrates, preparations for making bouillon, meat extracts, dried vegetables, edible oils and fats, salad dressings, food preserves, jellies and aspics.