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Porter Calculation
[to carry trekking stuffs including
equipment and utensils (Not included clients luggage and stuffs)]
Group sizes:
4
clients + 1 guide + 1 cook + 7 porters
5
clients + 1 guide + 1 cook + 8 porters
6
clients + 1 guide + 1 cook + 8 porters
7
clients + 1 guide + 1 cook + 9 porters
8
clients + 1 guide + 1 cook + 9 porters
9
clients + 1 guide + 1 assistant guide + 1 cook + 10 porters
10 clients + 1 guide + 1 assistant guide + 1 cook + 11 porters
11 clients + 1 guide + 1 assistant guide + 1 cook + 12 porters
12 clients + 1 guide + 1 assistant guide + 1 cook + 12 porters
13 clients + 1 guide + 1 assistant guide + 1 cook + 13 porters
14 clients + 1 guide + 1 assistant guide + 1 cook + 14 porters
15 clients + 1 guide + 1 assistant guide + 1 cook + 15 porters
16 clients + 1 guide + 1 assistant guide + 1 cook + 15 porters
It is the responsibility of our assistant guide to ensure that the loads are
evenly distributed among our porters. He/she carries a spring balance to weigh
the porters' loads at several random locations along the trek itself. Although
the porters start with the maximum weight this load obviously decreases along
the trail as food is consumed. As food and trekking consumable load start to
decrease, the guide start to arrange one porter to manage bio-degradable wastage
by the group around the camping spot and will carry back non bio-degradable
wastage to the main city or Kathmandu for proper management/deposit.
When clients hire the services of porters to help carry their personal items
these porters are extra to the numbers calculated above.
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