It is well known that during the winter season, active agrotechnical activities in the fields are temporarily suspended. The land surface becomes covered with white snow and enters a state of dormancy. However, beneath this apparent calm, processes of great importance to agriculture continue. Snow is not just precipitation. When it falls in a timely manner and in sufficient amounts, it becomes a true source of benefit for agriculture. In practice, the “10:1” rule is often applied, meaning that 10 cm of snow is considered equivalent to 1 cm of liquid water. In reality, however, the density and moisture content of snow can vary significantly. In some cases, snow is dry, light, and fluffy, containing little water. In other cases, snow is wet and heavy, and only 3–5 cm of such snow may be equivalent to 1 cm of liquid water. This difference directly affects crop yields in the following season. During winter, snow serves as a natural protective layer for the soil. Even at temperatures of −15 to −20 °C, the soil temperature beneath the snow cover remains around 0 °C. This protects winter crops such as wheat, barley, and rice sown in autumn from freezing and prevents crop loss. In addition, the snow layer protects the soil surface from wind and water erosion.
Snow enriches the soil not only with moisture but also with nitrogen, nitrates, and ammonium present in the atmosphere. The infiltration of these substances into the soil through snow acts as a natural nutrient source for crops.
In early spring, especially when snow with a high water equivalent melts gradually, the soil becomes sufficiently moistened. This creates a strong foundation for the development of the plant root system and ensures high crop productivity.
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