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The article focuses on the history relating to the success of Spanish businesses in Cuba from 1898 to 1958. The author emphasizes that the availability of social capital in Cuba promoted Spanish entrepreneurship in the country. The author provides charts relating to businesses and entrepreneurship in Cuba during the time period, including those relating to entrepreneurship, bankers and trading, and socioeconomic profiles, all based on nationality. The author contends that Spanish entrepreneurship and business in Cuba was significantly higher than that of Cubans during the time frame.

The article discusses the presence of Spanish labor force in Mexico as well as the economic success of some of its members after the Mexican Revolution, taking the state of Puebla as reference in order to supply accurate quantitative support. The authors focuses on the data of the Consulate General of Spain in Mexico at that time to study the demographic composition of the Spanish immigration to Mexico. An historical review of the social and cultural particularities that led some Spanish citizens to succeed as entrepreneurs is also discussed.

The article discusses the Spanish biscuit industry from the end of the 18th century to the Spanish Civil War with a focus on institutional and technological factors, as well as factors relating to changes in the location of the industry. The article claims that the biscuit manufacturing industry, despite its small size and domination by family-owned businesses, proved to be one of the most dynamic sectors of the food industry due to technological advancements and changes in the organization and management of food industry firms and in the marketing of their products.