What is meant by secondary processing in the food industry?

Secondary processing in the food industry refers to the transformation of primary processed food into other products. This stage builds upon primary processing, which typically involves the initial steps of preparing raw ingredients, such as cleaning, washing, and separating. In secondary processing, these already processed ingredients are further transformed into more complex food items or products.

For instance, turning flour (which has undergone primary processing) into bread or pasta is an example of secondary processing. This stage can involve various methods, including cooking, baking, fermenting, or mixing, leading to new food items with different flavors, textures, and nutritional profiles.

The other options focus on different aspects of food preparation or production that do not convey the concept of secondary processing accurately. Making raw food items more appealing pertains to marketing or presentation rather than processing methods. Harvesting natural food products is the initial step in food production rather than a form of processing. Cooking foods to improve taste can happen at various stages but isn't a defining feature of secondary processing. Thus, the correct understanding of secondary processing is best captured by the transformation of primary processed food into other products.