Final answer:
The main initial benefit of processing foods with prokaryotes was increased shelf life. Products like cheese, yogurt, bread, wine, and beer are classic examples of foods and beverages made with the help of prokaryotic fermentation.
Step-by-step explanation:
The initial benefit for humans in processing foods with prokaryotes was the increased shelf life of food products. Prokaryotes, such as bacteria and yeasts, are instrumental in fermenting foods which not only allows these foods to be stored for longer periods without spoiling but also enhances their taste and flavor. Some common examples of fermented foods include cheese, yogurt, and bread, along with beverages like wine and beer. These fermentation processes, which have been utilized since before the advent of modern biotechnology, involve the conversion of sugars to alcohols or acids by the prokaryotes, thereby acting as natural preservatives and also contributing to unique flavors.